1/2 cup chopped onion
1 cup chopped fresh tomato (1 cup)
1 tsp crushed garlic
2 tablespoon turmeric powder
3 tablespoon olive oil
Salt and pepper to taste
Fresh curry leaves
1 tablespoon curry powder
1 tablespoon ginger
4 tablespoon coconut milk
Cubed eggplant to taste
Chopped fresh coriander
Season cubed fish with salt, curry powder, turmeric and marinate for 15-30 minutes. Lightly pan fry and set aside. Pan fry cubed eggplant and set aside. Heat oil over low heat in a heavy skillet. Add onion, garlic, thyme, ginger, curry leaves and stir for a minute. Add salt, pepper, curry powder, fresh chili or chili powder followed by turmeric. Stir for 2 minutes and add tomatoes and coriander. Deglaze with water or stock and reduce for a few minutes. Add coconut milk and curry leaves. Allow to simmer for 2 more minutes. Add prepared fish and allow to cook for 5 minutes. Add fried eggplant and mix for 30 seconds. Finish with a squeeze or fresh lemon juice and garnish with fresh coriander. Serve over rice.