Sort ingredients
casualsam
QR Code
Listen
Pdf
Clean, scale and cut fish into slices or steaks and wash thoroughly.
Pat fish dry, season with salt and pepper then coat in your corn flour evenly, fry in a pan with vegetable oil on medium heat till they turn to a golden brown colour.
Drain the fried fish slices on a paper towel to remove all the excess oil and put aside.
Season the aubergine with some salt and pepper then fry in the same oil, drain the fried aubergine on a paper towel and put aside.
In the same pan, add more oil if needed, and on a medium heat add in your sliced onions, thyme leaves, curry leaves and stir fry for 2 minutes, then add in the garlic and ginger paste, give it a stir.
Mix the curry powder, tumeric, cinnamon, cumin and coriander with a little warm water so that it forms a paste and add to the pan and stir well.
Add the chopped tomatoes in and 50ml of water to start cooking the sauce, cover and cook on medium heat till tomatoes are done.
The sauce should be creamy in texture, add in the fried fish with the aubergine and add warm water to preferred consistency if needed, then let is simmer for a few minutes.
Turn off the flame and transfer to a serving dish. Garnish with coriander leaves and spring onions and serve with basmati rice, faratas and pickles or chutneys the Mauritian way!