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| Parenting Essentials |
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Fish Dhal Curry Sauce with Eggplant |
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Spicy rather than hot, this curry makes use of yogurt instead of coconut milk. Yoghurt is low in fat, high in protein and lends a pleasantly sour tinge to the curry.
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Serves: 2 people |
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200 g fish fillet
(sole or threadfin, cut into large pieces) |
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2 tablespoons split peas or dhal
(soaked the night before) |
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1 purple eggplant aka brinjal
(cut into about 4 cm lengths, soaked in salt water) |
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3-4 cherry tomatoes |
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1/2 small cup plain yogurt |
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2 tablespoons mild curry powder
(blended with a little water to make a paste) |
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2 sprigs curry leaves |
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1 large white onion (diced) |
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1 knob ginger (finely sliced) |
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1/2 teaspoon black mustard seeds |
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2 tablespoons soya bean oil |
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salt to taste |
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large pinch sugar |
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| 1. |
Lightly fry onions, ginger, dhal and curry leaves till fragrant. |
| 2. |
Add in curry powder and continue frying for another couple of minutes. |
| 3. |
Add fish and fry lightly (taking care not to break up the fish pieces) till cooked. Remove fish and leave aside. |
| 4. |
Add yogurt and about 1 cup water, mixing well. Season to taste and add mustard seeds. Simmer till curry sauce bubbles. |
| 5. |
Add eggplant and tomatoes, simmer further until soft and tender. |
| 6. |
Add the fried fish pieces, mix well and allow to simmer a further 5 minutes before turning off heat. |
| 7. |
Serve with slices of French loaf or pita bread. |
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