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Rainbow trout and eggplant curry

Be seduced by the so very versatile eggplant.

By Emma Knowles
  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
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Rainbow trout and eggplant curry


  • 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


  • 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.
  • Author: Emma Knowles