This mild curry, made with salted Rainbow Runner and flavoured with coconut milk and cinnamon, is creamy and full of nutty flavour . It is traditionally served with boiled cassava, but can also be served with freshly steamed rice.
- 500 g salted galate ( or any salted firm white flesh fish)
- 2 tbsp mild curry powder
- 1 tsp turmeric
- 1 litre freshly squeezed coconut milk or 1 tin coconut milk (1 x 400ml)and 1 tin coconut cream(1 x 400ml)
- 1 young aubergine
- 2 cinnamon leaves or ½tsp cinnamon powder
- 2 goat chillies- sliced in half- seeds removed
- ½ onion- sliced
- 1 tsp crushed garlic
- 1 tsp crushed ginger
- 8 curry leaves
- ¼ tsp cracked black pepper
- Salt to taste
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Soak the salted fish in cold water for two to three hours to wash away the salt and to rehydrate the flesh.
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Drain water and wash in running water
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Place the fish in a medium size pot, add enough water to cover the fish and boil on moist heat for 15 minutes
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Drain and place in a bowl of cold water.
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Once cool remove scales with a small knife
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Wash again thoroughly under running water and ensure all scales are removed
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Roughly break up fish into small pieces and keep
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Wash aubergine and cut off the top and roughly cube
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In a medium size pot add the coconut milk and all the ingredients ( except aubergine) and mix with a wooden spoon .
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Bring to boil. Reduce heat and add aubergine, and cook on medium heat for about 20 minutes or until aubergine is soft.
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Monitor the thickness of the sauce which should not be too thin. If it looks thin, allow to cook for a few more minutes with the lid off.
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Season to taste, remove from heat and serve with plain boiled rice or boiled cassava or even boiled breadfruit, and a golden apple chutney.
This dish is traditionally served with boiled cassava but it can also be served with plain boiled rice or boiled breadfruit accompanied with a golden apple chutney.
The galate can be substituted with any other salted fish which can be obtained from most Asian and specialty shops.
Note that for this curry I do not sweat my onion and there is no addition of any vinegary or acidic ingredients, because acidic ingredients may curdle your coconut milk.
You may decide to add a handful of mourounga leaves to the curry. It will further enhance its nutritional value and contribute to the complex texture that already exists.
The chilli is sliced in half and seeds removed so that it can impart some heat and extra flavour and can easily be removed before service. If you prefer a spicier version of this curry, you may add two goat chillies or piman kabri, sliced in half with seeds left in, or use a hot curry powder. Biting on a goat chilli is not for the faint hearted!