I first saw this recipe in the Waitrose Magazine - a tilapia and aubergine coconut curry. I didn't have any tilapia but did have a freezer full of cod fillets which worked perfectly. You can see the recipe here, but here's my simplified version with some small tweaks. This is said to serve 6 people, but I would say it serves more like 3-4.
You will need1 onion, diced6 garlic cloves1 tsp ginger pasteCod fillets (we use Lidl frozen fillets, 2 small fillets per person)1 aubergine, cubed2 green chillis, diced1 tbsp madras curry powder1 tbsp ground coriander1 tsp ground cumin1 tsp ground turmeric2 tomatoes, cubed200ml reduced-fat coconut milk300ml fish or vegetable stockCoriander to serve
Start by popping the frozen cod fillets in foil and in the oven per packet instructions.
In a non-stick pan, dry-fry the aubergine cubes until golden on all sides. Set aside.
In a separate pan, fry the onion in Fry Light for a few minutes. Then add the garlic (via a garlic press - this one is my lifesaver), a couple of squeezes of ginger paste and chillis and cook for a further few minutes. Add the dry spices and tomatoes and cook, stirring. As soon as it starts to dry out add the coconut milk, a little at a time. Once all added, add the stock a little at a time. Season, reduce the heat and simmer gently for 10 minutes.
Add the aubergine and oven-cooked fish and take off the heat, leaving the residual heat of the pan to warm everything through. Serve with rice and garnish with chopped coriander.
Slimming World - syn valuesCoconut milk, reduced fat, 200ml - 9 syns.(Well, the ginger paste is 0.5 syns per teaspoon. But seeing as this is split over several portions, it's basically syn-free)
