• Fish and Eggplant Curry

• For curry paste

• 10 red chillies (or as needed)
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1 tsp black pepper
• 2 tsp kas-kas/poppy seeds
• 3 to 4 sprigs curry leaves

• Other ingredients
• 1 whole senangin/ a type of threadfin fish (approx 1 kg - cleaned and cut into big pieces)
• 5 small Indian brinjals (cut into 2)
  
• 2 medium size tomatoes (cut into 8 pieces)
• 1 tsp fenugreek seeds
• 1 tsp mustard seeds
• 4 shallots (sliced thinly)
• 4 pips garlic (sliced thinly)
• 1 inch ginger (sliced into thin stripes)
• 150g yogurt
• Salt for taste
• 1/4 cup canola oil

Directions

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