Fried fish with eggplant pickle

Tamara West

The eggplant pickle seemed to feature in most of the meals we had in Sri Lanka and became a favourite of mine. The following is a simplified version, taken from my notes

Eggplant pickle

4 Tbsp	Vegetable oil
500 g	Eggplants, oval or long, cut into pieces about 10cm long and 2cm thick (Main)
1	Onion, finely chopped
3 Tbsp	Fresh ginger, finely chopped
1 pinch	Chilli flakes
1	Cinnamon stick
3 cloves	Garlic, finely chopped
1 sprig	Curry leaves
3	Green chillies, split in half lengthways up to the stem
½ tsp	Ground turmeric
10	Dates, pitted, sliced
1 large	Tomato, cut into 2cm dice
2 Tbsp	Rice vinegar, or coconut vinegar
¼ cup	Coconut cream

Fish

3 cm	Fresh ginger, peeled and chopped
3 cloves	Garlic
1	Lemongrass, bulb, sliced
1 Tbsp	Fresh lime juice
½ tsp	Salt
½ tsp	Ground turmeric
1 pinch	Chilli flakes
¼ tsp	Fenugreek
4 Tbsp	Coconut cream
600 g	White fish fillets, firm, skinned and boned (Main)
1 serving	Vegetable oil, for frying
4 servings	Steamed rice, for serving
2	Limes, halved, for serving

Directions

Eggplant pickle

1. Heat the oil in a frying pan over moderate heat and add the eggplant pieces. Fry until golden, then remove from the heat. Add the onion, ginger, chilli flakes, cinnamon stick, garlic, curry leaves and green chillies. Fry gently over low heat for about 10 minutes or until the onion is soft.
2. Add the turmeric, dates and tomato and fry 5 minutes.
3. Add the vinegar and mix well. Fry until the vinegar has evaporated.
4. Add the coconut cream, mix well bring to the boil and simmer 1 minute. Taste and season with salt. Serve at room temperature with the fish.

Fish

1. Put the ginger, garlic, lemongrass, lime juice, salt, turmeric, chilli, fenugreek and coconut cream into a small food processor and process until smooth.
2. Put the fish in a bowl and add the spice mixture. Spread all over the fish and marinate 10 minutes.
3. Heat vegetable oil in a frying pan over moderate heat and fry the fish for about 3 minutes on each side until just cooked through and browned.
4. Remove from the pan and serve with rice, lime halves and the eggplant pickle.

Check out more of Ray McVinnie's Sri Lankan recipes

• Coconut roti with dhal
• Vatalappam with pineapple salad