Fish and Eggplant Curry

Fried Fish is simmered with eggplant strips in curry sauce made with an assortment of spices and garnished with aromatic herbs.


  1. 1 whole fish
  2. 2 eggplants cut into quarters
  3. 1 medium onion sliced
  4. 1 teaspoon ginger paste
  5. 1 teaspoon garlic paste
  6. 1 tablespoon thyme leaves
  7. 6 curry leaves
  8. 2 tomatoes, finely crushed
  9. 2 tablespoon curry powder
  10. 1/2 teaspoon methi (fenugreek) powder
  11. 2 tablespoons chopped coriander leaves
  12. A few mint leaves for garnishing
  13. 2 tablespoon finely chopped spring onions
  14. Water
  15. Oil to deep fry the fish


  1. Clean, scale and cut fish into slices and wash thouroughly
  2. Pat dry the fish slices with a kitchen towel, and add pepper and salt. Fry them on medium heat till they turn to a golden brown colour
  3. Drain the fried fish slices on a paper towel to remove all the excess oil and put aside
  4. Season the eggplant with some salt and fry in the same oil as the fish
  5. Drain the fried eggplant on a paper towel and put aside
  6. Take 2 tablespoon of oil which you have been using to fry the fish and put in a different pan
  7. Add the methi powder, sliced onion, thyme leaves, curry leaves and stir fry for 2 minutes
  8. Mix the curry powder with a little warm water so that it forms a paste and add to the pan and stir well
  9. Add the tomatoes and ginger and garlic paste
  10. Cover and cook on medium heat until the tomatoes are completely done (add water if it becomes dry)
  11. Add the fried fish slices, the fried eggplant and add warm water according to preferred consistency
  12. Simmer on medium heat for a few minutes by taking extra care of not breaking the fish slices while stirring
  13. Garnish with coriander leaves, spring onions and mint leaves

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