Fish Curry with Eggplant

Ingredients

• ✓700g white fish fillets (white tuna, captain, bourgeois or sea bream)
• ✓3 medium eggplants (about 600g) cut into 3cm cubes
• ✓2 large onions finely sliced
• ✓1 ripe tomato diced
• ✓4 cloves garlic finely chopped
• ✓1 piece fresh ginger (3cm) grated
• ✓2-3 fresh green chilies (adjust to tolerance)
• ✓2 generous tablespoons Mauritian curry powder
• ✓1 teaspoon turmeric powder
• ✓1 teaspoon cumin powder
• ✓1 teaspoon ground coriander seeds
• ✓A generous pinch of saffron
• ✓400ml coconut milk
• ✓200ml water
• ✓6 tablespoons vegetable oil
• ✓10-12 fresh curry leaves
• ✓3 sprigs fresh thyme
• ✓Sea salt and freshly ground black pepper
• ✓A large bunch of fresh coriander for garnish

Instructions

1. 1
   Prepare the eggplants: Cut the eggplants into regular 3cm cubes. Place them in a colander, sprinkle generously with salt, and mix well. Let them drain for 15-20 minutes. After this time, rinse the eggplant cubes abundantly under cold water and press them gently to remove excess water. Dry them well.
2. 2
   Marinate the fish: While the eggplants are draining, prepare the fish. Cut it into generous pieces (about 5-6cm). In a bowl, season the pieces with a pinch of salt, black pepper, half a teaspoon of turmeric, and a drizzle of lemon juice. Mix gently and reserve in the refrigerator.
3. 3
   Caramelize the onions: In a large pot or thick-bottomed casserole, heat the oil over medium-high heat. Add the sliced onions and cook for 8-10 minutes, stirring regularly. They should become golden and start to caramelize on the edges.
4. 4
   Create the aromatic base: Reduce heat to medium and add the chopped garlic, grated ginger, chilies, curry leaves, and fresh thyme. Sauté for 2-3 minutes, stirring constantly.
5. 5
   Add and toast the spices: Add the curry powder, cumin, ground coriander, and saffron. Mix vigorously for 1-2 minutes over medium heat. The spices should toast slightly and become very fragrant.
6. 6
   Incorporate the eggplants: Add all the dried eggplant cubes to the pot. Mix well so they are all coated with the golden spice mixture. Add the diced tomato. Let cook for 5-7 minutes over medium heat.
7. 7
   Add the liquid: Pour the water into the pot and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 12-15 minutes. The eggplants should be tender but not completely fallen apart.
8. 8
   Incorporate the coconut milk: Pour the coconut milk and mix well. Slightly increase the heat and simmer uncovered for 5 minutes. The sauce will thicken and become creamy.
9. 9
   Cook the fish: Reduce heat to low. Gently arrange the fish pieces on top of the eggplant curry, spacing them slightly. Spoon a little sauce over each piece. Cover and let cook gently for 8-10 minutes. Don't stir at all! Simply shake the pot from time to time.
10. 10
    Adjust and finalize: Gently taste the sauce and adjust seasoning. Remove the curry leaves, thyme, and whole chilies if you had left them whole. Generously sprinkle with chopped fresh coriander. Turn off the heat and let rest for 5 minutes covered before serving.