DIANA CHAN'S KERALAN FISH CURRY WITH JASMINE RICE

Ingredients

1 eggplant

1 truss tomato

1 brown onion

1 piece ginger

2 garlic cloves

½ tsp chilli flakes *

1 tsp fennel seeds *

1 sprig curry leaves *

1 tsp ground turmeric

200ml coconut milk

150g jasmine rice

2 skin-on barramundi fillets

½ lemon *

Directions

PREPARE VEGETABLES

Cut eggplant into 3cm pieces. Place in a colander and sprinkle with ½ teaspoon salt. Set aside for 15 minutes to allow excess moisture to drain out. Cut tomato into 6 wedges. Peel and coarsely grate onion on a box grater. Peel and finely grate ginger and garlic.

START CURRY

Heat ½ the oil in a medium saucepan over medium heat. Add chilli, fennel seeds, curry leaves, ½ the turmericand cook for 30 seconds or until fragrant. Add onion, ginger and garlic and cook, stirring occasionally, for 1–2 minutes or until softened.

ADD VEGETABLES

Add tomato and eggplant to pan and stir to coat. Add coconut milk and 250ml (1 cup) water and bring to a simmer. Reduce heat to medium-low and cook for 20–25 minutes, stirring occasionally, or until eggplant has softened and curry has reduced. While curry is cooking, continue with step 4.

COOK RICE

Place rice and 310ml (1¼ cups) cold water in a medium saucepan over high heat and bring to the boil. Cover, reduce heat to low and cook for 15 minutes or until rice is cooked. Remove from heat and keep covered.

Pat fish dry with paper towel. Cut 2 slits in the skin of each piece of fish and rub fish with salt and remainingturmeric. Heat remaining oil in a frypan over medium heat. Add fish, skin-side down, and cook for 4–5 minutes or until skin is crisp. Turn and cook for a further 3–4 minutes or until just cooked through.

PLATE UP

Cut lemon into wedges. Season curry to taste. Divide rice and curry between bowls and top with fish. Serve with lemon wedges