Fish and Aubergines in Coconut Gravy Recipe

Fish and Aubergines in Coconut Gravy Recipe

(Nyonya Coconut Gravy Recipe)

150 ml (5 fl oz) cooking oil milk, extracted, using muslin cloth, from 350 g grated coconut

 and 800 ml water

2 long aubergines (eggplant), cut into 2.5-cm (1-inch) lengths, quartered then soaked in water

  and drained before use

500 g (1 lb) Spanish mackerel, cut into 4 pieces

2 teaspoons salt

pinch of seasoning powder

Finely ground paste:

20 dried chilies, soaked in water and drained

2 red chilies

20 shallots, peeled

4 candlenuts

3.5 cm (1½ inch) mature fresh turmeric, peeled

1 cm (½ inch) galangal, peeled

2 stalks lemon grass, sliced (use only the bottom tender inner part)

2 teaspoons crushed dried shrimp paste (belachan)

Method:

Heat the cooking oil and fry finely ground paste until fragrant.  Stir in the coconut milk and bring to a slow boil, stirring occasionally.  Add the aubergines and cook 3-4 minutes.  Add fish and season with salt and seasoning powder.  Simmer for 8-10 minutes until cooked.  Serve hot with rice.

Note:  Any meaty fish, such as a black pomfret, is suitable for this dish.