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Aubergine, Potato and Tomato White 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 |
| ½ 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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