I cooked this over the weekend, yum, yum, yum – there is nothing else to say…

Ingredients

• 3 pieces of firm white fish fillets
• 1 Onion
• 2 large tomatoes
• 2 cloves garlic
• 2 cm piece fresh ginger
• Generous handful of fresh coriander
• 1/4 green capsicum
• 1/4 red capsicum
• 1 small aubergine
• 3 chillies
• 2 tbsp desiccated coconut
• 1 tsp turmeric powder
• 1/4 tsp garam masala
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp curry powder
• Juice of 1/2 lemon
• 3-4 tbsp olive oil
• 200 ml can coconut cream
• 120 ml water

Method

Cut each fish fillet into 2-3 pieces. Cut onion, tomatoes into quarters. Place onion, tomatoes, garlic, ginger, coriander stalks, chillies, coconut, and spices into a food processor and blitz into a paste.  Cut aubergine into little cubes and capsicum into thin strips. Heat oil in a frying pan.  Fry aubergine in batches for 3 minutes till they slightly golden. Drain on a paper towel.  Heat oil in a deep pan, add paste and fry for 3 minutes until paste separates from oil.  Add coconut milk and water and bring to boil. Add aubergine, and capsicum and fish  Lower heat and cook uncovered for 5-7 mins.  Add lemon juice  and season to taste.  Garnish with chopped coriander leaves.  Serve with rice.