Rainbow trout and eggplant curry


  • Serves 4 people

  • 500 ml (2 cups) coconut cream
  • 80 ml (1/3 cup) fish sauce, or to taste
  • 500 ml (2 cups) coconut milk
  • 8 kaffir lime leaves, coarsely crushed
  • 1 (about 1kg) whole rainbow trout
  • 150 gm pea eggplant
  • 12 apple eggplant, quartered
  • To serve: coriander sprigs, Thai basil leaves, thinly sliced long green chillies and steamed rice
  • Curry paste
  • 2 small red shallots, coarsely chopped
  • 2 coriander roots, scraped and coarsely chopped
  • 2 small green chillies, coarsely chopped
  • 1 clove of garlic, coarsely chopped
  • 1 stalk of lemongrass, coarsely chopped
  • ½ long green chilli, coarsely chopped
  • ½ tbsp coarsely chopped galangal
  • ½ tsp finely chopped fresh turmeric (see note)
  • ½ tsp shrimp paste, roasted
  • ½ tsp each of white peppercorns and coriander seeds
01   For curry paste, process ingredients, using a blender or food processor, until finely chopped, adding a little cold water if necessary to make a paste.
02   Cook coconut cream in a large heavy-based saucepan or wok (large enough to hold fish) over medium-high heat until ‘cracked’ (1-2 minutes, see note). Add curry paste, cook until colour changes and paste smells cooked (2-3 minutes). Add fish sauce and coconut milk, bring to the boil, then add fish and lime leaves. Reduce heat to medium, cover and cook for 5-7 minutes. Turn fish, add eggplant, cover and cook until fish is cooked through (5-7 minutes). Scatter with herbs and chilli and serve immediately with rice passed separately.
Note Fresh turmeric is available from Asian grocers. If unvailable, substitute ground turmeric. To roast shrimp paste, wrap in foil, place in a frying pan over medium-high heat and cook for 2-3 minutes. Coconut cream has ‘cracked’ when the oil separates and rises to the surface.







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