Halibut Eggplant Curry
This is a quick all-in-one dish using our Vadouvan curry and coconut milk. This version is with eggplant, chard, and halibut, but you can substitute freely.
Category
Main Course
Servings/Yield
2 to 4
Author
Lior Lev Sercarz
Ingredients
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Olive oil
1 pound halibut, cut in two or four portions (boneless, skinless)
1 small eggplant, cut in large cubes
1 bunch Swiss chard, washed and chopped
1 small white onion (optional) thinly sliced
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1 Tbsp Vadouvan spice
1/3 cup coconut milk
1 lemon or lime
Cilantro, for garnish
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Salt
Directions
In a pan heat some oil and cook the eggplant with some salt until nicely colored on all sides (about 5 minutes). Add the Swiss chard (and onion, if using) and cook for 4-5 more minutes. Add the Vadouvan spice and coconut milk, season to taste with salt, and cook on low heat for 5 minutes. If the sauce is a bit thick add some water.
Season the halibut with salt on both sides and place it in the pan. Cover and cook on medium low heat until the fish is just cooked through (about 4 to 5 minutes).
Drizzle the lemon or lime juice over the dish, garnish with fresh cilantro, and serve. This will be perfect with a side of white rice or Freekeh.
Recipe Note
Variations and Ideas:
Use the same method to cook tofu or halloumi cheese. Replace the Vadouvan with Penang or Sheba for a red inspired curry
Questions? Contact helen@laboiteny.com
