Vegetable oil 6 Tbsp
Mustard seeds 1 Tbsp
- Combine ingredients for spice paste in a food processor and blend until smooth. Heat oil in a wok and fry the spice paste, mustard seeds, fenugreek and curry leaves until fragrant.
- Add the fish curry paste and fry until fragrant.
- Add coconut milk, tamarind juice and eggplants and simmer gently for 20 minutes until the eggplants are cooked.