Name: Rainbow trout and eggplant curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 500 ml coconut cream (2 cups); 80 ml fish sauce, or to taste (1/3 cup); 500 ml coconut milk (2 cups); 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

Rainbow trout and eggplant curry

Be seduced by the so very versatile eggplant.

Serves 4

Prep

15M

Cook

20M

Total

35M

Ingredients

500 ml coconut cream (2 cups)

80 ml fish sauce, or to taste (1/3 cup)

500 ml coconut milk (2 cups)

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

Method

Main

1.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.

2.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.

Styling by Emma Knowles