Mackerel and Eggplant Curry
This curry can be made with most fish, or even vegetables for a vegetarian version.
Ingredients
- 2 Tbsp tamarind
- 1 lb mackerel filet
- 1 tsp fennel seed
- ½ tsp cumin
- 1 tsp salt
- ½ tsp black pepper
- 4 Tbsp coconut oil
- 6 shallots, sliced
- 4 cloves garlic, chopped
- 1 tsp galangal or ginger
- Fresh hot chile to taste
- 1 stalk lemongrass
- 1 tsp turmeric, ground
- 1 small eggplant, cubed
- 1 cup coconut milk
- 2 tomatoes, sliced into eighths
- ½ cups basil leaves
Method
-
1
Soak tamarind in ¼ cup boiling water and set aside.
-
2
Rinse mackerel filets and pat dry with a paper towel. Slice in half and place in a bowl. Mash fennel, cumin, salt and pepper in a mortar. Add ¼ cup water. Pour onto the fish and stir.
-
3
In a pot on low heat, cook shallots, garlic, galangal, chile and oil for 15 minutes until well-softened. Add lemongrass, turmeric, eggplant, coconut milk, tamarind and soaking water, with a pinch of salt. Bring to a boil and cook 15 minutes more.
-
4
Incorporate tomatoes, mackerel and marinade. Poach for 5 minutes. Add basil leaves, stir and, serve.
A variation of the Chicken Yassa from The Spice Trekkers Cook at Home
