Fish Curry Recipe


Recipe: Fish Curry

Fish Curry with eggplants



  • 1 fish cut into 1 inch thick slices (you may use red snapper fish)
  • 2 eggplants cut lengthwise into thin slices
  • 4 fresh whole tomatoes, chopped
  • 3 medium size onions, chopped
  • 1 clove garlic, minced
  • 1 tbsp curry powder (see recipe for curry powder)
  • Fresh coriander/cilantro for garnish
  • Salt to taste


  1. In a heavy bottom pan over medium heat, fry the eggplants in some vegetable oil. Reserve.
  2. Fry the onions in some vegetable oil.
  3. Add the garlic, curry powder and tomatoes. Cook until a paste consistency.
  4. Add the fish to the sauce and add 2 cups of water. Cook until the fish is done.
  5. Add the eggplant and remove from heat.
  6. Garnish with fresh coriander.
  7. Serve with rice.

Number of servings (yield): 4

Culinary tradition: Indian (Southern)

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