Tin Fish Curry with potatoes and eggplant
- 1 can mackerel, 425g
- 2 large potatoes, peeled and cubed into 2cm pieces
- 1 large eggplant
- 1/4 tspn black mustard seeds
- 1/4 tspn cumin seeds
- 2 cloves
- 1 brown onion, thinly sliced
- 1 sprig curry leaves
- 1/2 inch ginger
- 3 cloves garlic
- 3 red chillies
- 1 ½ tspn curry powder
- ¾ tspn turmeric
- 2 tomatoes, chopped
- 2 Tbsp tamarind paste
- 2 cups water
- 4 sprigs coriander, chopped
- Salt to taste
- Open the canned fish, drain, remove any dark pieces, ensuring to leave the fish in large chunks and set aside.
- Fill a large bowl with water and a little salt. Wash and cut across the eggplant into 3 pieces. Slice each piece lengthways into 3 then cut the eggplant into thin batons, place eggplant in salted water (to avoid discolouration) and set aside.
- Crush ginger, garlic and chillies to a fine paste, set aside.
- Add oil in a flat bottom skillet over medium heat. Once oil is hot, add cumin and black mustard seeds. Add the cloves, curry leaves and sliced onions when the seeds begin to sputter and cook for 3 mins. Add the crushed ginger, garlic, chilli paste and cook for a further minute, stirring occasionally.
- Add tomatoes, curry powder and turmeric and cook until the tomatoes have softened and the oil starts to separate. Add water and salt to taste, give it a good stir, cover and cook until the potatoes have softened, the eggplant has become mushy and the sauce has thickened.
- Add the chunks of fish and tamarind paste and heat through. Stir with a light hand to avoid breaking the fish too much. Taste and adjust seasoning if required.
- Remove from heat, garnish with chopped coriander and serve with rice or roti.
Use tin mackerel in natural oil. If using mackerel in tomato sauce, use it undrained and the curry will be saucier. You can buy canned mackerel 777 brand from: www.talesofindia.com.au