This recipe first appeared in Food magazine.
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Ingredients
Method
1.Heat the oil in a large saucepan and sauté the onion, garlic, ginger, mustard seeds, turmeric and curry powder for 3-4 minutes over a medium heat until soft and fragrant.
2.Add the eggplant and capsicum and cook for a further 2 minutes, then add the coconut cream and stock. Cook for 5 minutes until the eggplant is tender.
3.Add the snow peas, flake in the fish and its juice, and heat through. Season, and serve in bowls with rice, garnished with coriander and toasted coconut.
Note
- You could use canned tuna instead of the fish, or try with a mix of fresh mussels, prawns and fish. You can use coconut milk instead of coconut cream. PER SERVE Energy 394kcal, 1649kj • Protein 31g • Total Fat 24g • Saturated Fat 17.8g • Carbohydrate 11g • Fibre 5.9g • Sodium 588mg