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.
Serves: 2 people
200 g fish fillet (sole or threadfin, cut into large pieces)
2 tablespoons split peas or dhal (soaked the night before)
1 purple eggplant aka brinjal (cut into about 4 cm lengths, soaked in salt water)
3-4 cherry tomatoes
1/2 small cup plain yogurt
2 tablespoons mild curry powder (blended with a little water to make a paste)
2 sprigs curry leaves
1 large white onion (diced)
1 knob ginger (finely sliced)
1/2 teaspoon black mustard seeds
2 tablespoons soya bean oil
salt to taste
large pinch sugar
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.
