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Eggplant curry with mackerel

This recipe combines canned fish with fresh vegetables to give a tasty curry.
  • 3 cups spinach
  • 2 eggplants
  • 2 tablespoons oil
  • 1 onion, finely chopped
  • 2 tablespoons red curry paste
  • 1 cup water
  • 1 chilli, finely chopped (optional)
  • 1 kaffir lime leaf, roughly chopped
  • 400gram can mackerel, drained
  1. 1. Wash the spinach and remove the hard stems.
  2. 2. Slice the eggplant into 2cm bite-sized pieces.
  3. 3. In a saucepan, heat the oil and fry onion until soft. Add the red curry paste and cook for 1 minute, then add the water and mix well.
  4. 4. Add the eggplant, chilli and kaffir lime leaves. Cook for 20 minutes or until the eggplant is cooked.
  5. 5. Add the spinach and fish. Cook until the spinach is wilted, and the fish is warmed through.
You can replace the mackerel with canned tuna. Thanks to the Pacific Heartbeat team for this recipe.

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