Cari Poisson - Fish And Aubergine Curry

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Great British Chefs
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4 Fish fillets or Steaks (White fish, cleaned and descaled)

1 aubergine, cut into strips or batons

1 medium onion sliced

1 heaped tsp ginger & garlic paste

1 tablespoon thyme fresh or dried leaves

6 curry leaves, chopped finely

2 tomatoes, chopped

3 tablespoons curry powder (Mauritian available in specialist stores or mild curry powder)

1/2 teaspoon tumeric

1/2 teaspoon cinnamon

1 teaspoon cumin

1 teaspoon coriander

2 tablespoons fresh chopped coriander leaves

2 tablepoon finely chopped spring onion


Vegetable Oil to Fry the Fish & Cooking

3 tbsp Cornflour (sprinkle on fish for frying)

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