Goan Eggplant and Fish Curry with Green Beans
Fragrant coconut curry with white fish and vegetables
Cook Rice
01
| 1 cup | short grain white rice |
| 1.33 cup | water |
In a small pot bring water and rice to a boil over medium heat, stirring occasionally.
Once boiling, stir one last time and cover with a lid. Reduce heat to low and let cook 30 minutes.
Remove lid and fluff with a fork.
Prepare ingredients
02
| 0.5 small | red onion |
| 1 inch | ginger |
| 2 clove | garlic |
| 1 | jalapeño |
| 2 medium | roma tomatoes |
| 0.5 tsp. | turmeric |
| 0.5 tsp. | black pepper |
| 1 tsp. | coriander, ground |
| 0.5 tsp. | cumin, ground |
| 1 medium | eggplant |
| 2 medium | yellow potato |
| 0.75 lb. | white fish ex. cod, halibut, tilapia |
| 0.25 lb. | green beans |
Thinly slice red onion into half moons. Mince ginger, garlic and jalapeño (remove seeds for less spice). Dice tomato into 1/8” cubes. Measure out spices into a small bowl. Chop eggplant into 1” cubes Cut potato into 1/2” cubes. Cut fish into 1 1/2 - 2” cubes. Chop green beans into 1” pieces.
Cook curry
03
| 1 Tbsp. | olive oil |
| 1 14 oz. can | coconut milk full fat |
| 1 tsp. | sugar |
| 1 tsp. | salt |
Heat oil in a large pot over medium heat. Cook onion until fragrant and starting to brown, 5-6 minutes.
Stir in ginger, garlic and jalapeño, cook 1-2 minutes until starting to brown.
Stir in spices, then add tomatoes and salt. Cook until tomatoes start to release juices, about 4-5 minutes.
Mix in coconut milk, eggplant and potatoes. Bring to a boil, then reduce to a simmer, cook until eggplant is nearly tender, about 10 minutes .
Stir in fish, green beans, sugar and salt. Continue cooking until fish is cooked through, about 8-10 minutes.
Serve
04
| 0.5 bunch | cilantro |
| 1 | lime |
Chop cilantro. Serve over rice with freshly squeezed lime juice and chopped cilantro.