RICE WITH STIRFRIED FISH AND EGG PLANT CURRY

Ingredients:

65g Basmati rice, (raw)
150g Boneless White fish fillet (Barramundi, Basa, Prawns, Calamari, Dori, Ling, Snapper, Whiting)
1 teaspoon extra virgin olive oil (7g), divided
250g Egg plant
1 teaspoon lime juice
1/2 teaspoon cumin seeds
1/4 teaspoon fenugreek seeds
1 tablespoon curry powder
1 teaspoon chilli powder
¼ teaspoon mustard seeds
½ teaspoon Turmeric powder
1 sprig curry leaves
2 garlic cloves
50g tomatoes
50 onions
60ml canned coconut milk
230 ml water
Salt and pepper to taste

Instructions:

First rinse the rice well under running water and cook the rice with 130ml of water, pinch of salt and in medium low heat for approximately 15minutes. Once done keep and set aside.
Meanwhile marinate the fish fillet with lime juice, chilli powder, salt and pepper and let marinate for 30 minutes. Once marinated well take a non-stick pan and stir-fry the fish till cooked well.
To Cook the Egg plant curry, slice the tomatoes and the onions.
Get ready with curry leaves, fenugreek seeds, salt, turmeric powder, sliced garlic cloves and curry powder.
Clean, rinse, and slice the eggplant. Add turmeric powder and salt give a good mix.
Heat a pan and spray some olive oil and sauté the onions till translucent.
Then add all the rest of the spices and sauté for 1 -2 minutes.
Now add the tomatoes and the rest egg lant and sauté for another 5 minutes till lightly browned then add 100ml water.
Now add coconut milk, salt, and curry powder give a good mix.
Cook covered under high flame for 7minutes, once it comes to a boil lower the flame and let simmer for another 10 minutes. Once the grave is thick season with salt and pepper according to you taste.
Serve the rice with stir-fried fish and Eggplant curry.

Nutrition Facts: