Mauritian Fried Fish & Eggplant Curry

fish fillets

🥗Healthier: tofu

💰Cheaper: pollock

Tofu provides a plant-based option while pollock is more affordable.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: cream

Light coconut milk reduces calories, while cream is a more accessible alternative.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: generic curry powder

Homemade blends can be tailored to taste and may be more cost-effective.

eggplant

🥗Healthier: zucchini

💰Cheaper: bell peppers

Zucchini is lower in calories, while bell peppers are often less expensive.

Heat vegetable oil in a large skillet over medium heat until shimmering.

Season fish fillets with salt and black pepper.

Fry fish fillets in the skillet until golden brown, about 3-4 minutes per side.

Remove fish from skillet and set aside.

In the same skillet, add chopped onion, garlic, and ginger; sauté until softened, about 5 minutes.

Stir in diced tomatoes, curry powder, turmeric, coriander, and cumin; cook for 2-3 minutes until fragrant.

Add sliced eggplant and stir to coat in spices; cook for 5 minutes until slightly softened.

Pour in coconut milk and bring to a simmer; cook for 10 minutes until eggplant is tender.

Return fried fish to the skillet and gently nestle into the curry; simmer for 5 minutes to heat through.

Finish with lime juice and chopped cilantro before serving.

Cooking Techniques

Spice Level: