Ingredients

Method

• 2 T ghee
• 1 onion, finely chopped
• 2 t garlic crushed
• 2 t fresh ginger crushed
• 1 t fresh turmeric crushed
• 10(or 2 sprigs) fresh curry leaves
• 2 T Woolworths hot curry powder
• 1 can 400 g crushed tomatoes
• 3 cups fish stock
• 150 g frozen hake
• 150 g frozen trout fillets
• salt, to taste
• Woolworths mini butter rotis, warmed, for serving
• fresh coriander, to garnish
For the brinjals:
• 4 T sunflower oil
• 2 large brinjals, sliced into thick rounds
• 1 t fresh turmeric crushed
• 1 t chilli crushed
• 1 t fresh ginger crushed
• 1 t garlic crushed
• 1 cup plain yoghurt
• salt, to taste

Method

Ingredients

1. Heat the ghee in a pan. Add the onion and cook over a low heat until soft. Add the garlic, ginger, turmeric, curry leaves and curry powder. Cook for 1 minute, stirring.

2. Add the tomatoes and stock, cover and simmer for 5 minutes. Add the fish, cover and poach for 5 minutes.

3. To make the brinjals, preheat the oven to 180°C. Heat the oil in a cast-iron pan. Cook the brinjal on both sides over a medium heat.

4. Mix the turmeric, chilli, ginger and garlic with the yoghurt and spread onto the brinjals. Bake for 15 minutes. Serve alongside the soup and rotis, garnished with coriander.

Find more fish recipes here

Photographs: Jan Ras
Production: Abigail Donnelly 
Food Assistant: Cheri Kustner