Sri Lankan Fish and Aubergine Curry (Wambatu) with Rice
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Ingredients
- 400 g aubergine, cut into chunks
- 250 ml coconut milk
- 1 onion, finely sliced
- 1 tbsp sri lankan unroasted curry powder
- 1 tbsp cider vinegar
- 8 curry leaves
- 2 tbsp coconut oil
- 300 g basmati rice
- 400 g mackerel fillets
Nutrition (per serving)
- Calories
- 713 kcal
- Protein
- 27.2 g
- Carbohydrate
- 66.5 g
- of which sugars
- 6.1 g
- Fat
- 36.4 g
- of which saturates
- 20 g
- Fibre
- 5.8 g
- Salt
- 0.36 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the basmati rice according to the pack instructions.
- 2
Heat the coconut oil in a pan, add the aubergine chunks and fry for 8-10 minutes, turning, until golden and softened; set aside.
- 3
Add the sliced onion and curry leaves to the pan, and fry for 6 minutes until softened.
- 4
Stir in the sri lankan unroasted curry powder, then return the aubergine to the pan with the cider vinegar and coconut milk.
- 5
Simmer for 6-8 minutes until the sauce has thickened.
- 6
Add the mackerel, cut into chunks, and simmer gently for 6-8 minutes until just cooked through and flakes easily.
- 7
Serve the aubergine curry hot with the rice.
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