Ingredients

The following ingredients have 4 Servings
  • 400 ml coconut milk
  • 200 ml water
  • 1 medium onion (halved, then thinly sliced)
  • 2 cloves garlic (finely chopped)
  • 2.5 cm ginger (finely chopped or grated)
  • 1 mild green chilli (left whole or seeds removed if sliced)
  • 1 tsp turmeric
  • ½ tsp fenugreek seeds
  • 1 medium aubergine (cut into bitesize slices)
  • ¼-½ tsp salt
  • 4 fish fillets
  • 2 tomatoes (quartered)
  • juice of 1 lime
  • 1 tbsp coconut oil or vegetable oil
  • 1 sprig curry leaves (if unavailable, leave out and finish with chopped fresh coriander leaves (cilantro))
  • ½ tsp black mustard seeds
  • 2 dried red chillies (whole)

Instruction

  • Place all the ingredients from A into a large saucepan.
  • Bring to a simmer and cook for 10 minutes, uncovered.
  • Add the fish and tomatoes from B and cook for another 10 minutes or so, until the fish is done.
  • Turn the heat off. Take a ladle of the curry and mix the lime juice in. Now pour this mix back into the saucepan and stir well but gently, don't break the fish up. Check the seasoning and add more salt if necessary.
  • Heat the coconut oil in a small frying pan over medium heat until the oil is hot but not smoking.
  • Add all ingredients C in and fry for about 10 seconds and immediately, pour this hot oil mix all over the fish sothi and serve immediately.