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Aubergine, Potato and Tomato White Fish Curry

Aubergine, Potato and Tomato White Fish Curry Categories: fish|curry
Nb persons: 1
Yield: 289 cals
Preparation time:
Total time:
Source: Tesco Diets

    1 tsp  vegetable oil
    1 oz  white fish
    3 oz  onion
    1 clove  garlic
     inch  root ginger
    1 pinch  ground coriander
    1 tsp  ground cumin
    1 tsp  turmeric
    1 pinch  cinnamon
    1 pinch  chilli powder
    1 small tin  canned tomatoes
    1  baby new potato
    1 oz  aubergine
    1 oz  brown rice

1. Heat half the oil in a pan and cook the onion, garlic, ginger and spices on a low heat for 10 minutes.
2. Add the tomatoes and fish, bring to the boil and simmer for 10 mins. Add the potatoes and simmer for a further 20 mins.
3. Heat the remaining oil in a separate pan and cook the aubergine until golden.
4. Add the aubergine into the tomato mixture and simmer for 5 mins.
5. Garnish with herbs and serve immediately.

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