A delicious, flavoursome fish curry with eggplant, potatoes and lentils (no need to pre-soak
them) flavoured with ginger and one of my favourite blends of black pepper, cardamom, cumin,
cloves, cinnamon and turmeric.
500g thick white fish fillets, e.g. Rockling or Flake
2 tsp turmeric powder
3 tbsp vegetable oil
200g waxy potatoes, peeled and cut into 1cm thick slices
100 g toor or moong dahl
2 tsp ginger, grated
1-2 tbsp Spice Fusion Kashmiri Rub
900 ml water
150g eggplant, cut into small (1cm) cubes
Green chillies, finely chopped, optional
Coriander leaves to garnish
Cut the fish into large pieces then dust both sides with some salt and half the turmeric.
Heat the oil in a saucepan or frying pan and fry the fish for a minute on each side
or until lightly browned.
Carefully remove the fish from the pan and set aside.
Add the potato slices to the pan and fry until golden on each side. Set aside with fish.
Add lentils to pan and leave to sizzle for a few seconds.
Add Kashmiri Rub, ginger and chillies and stir for 30 seconds, then add water, fried potatoes,
eggplant and salt and bring to the boil.
Cover and simmer for about 10 minutes until potatoes are tender and lentils are soft.
Return fried fish to pan and simmer 2 minutes more until fish is cooked through.
Stir in coriander and serve.