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Spicy Aubergine and Fish Stew/Soup

By Davnell (GoodFood Community)
  • Rating: 5 out of 5.1 rating
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4
Easy to make, light, warming, delicious stew - Add more sauce for soup - Swap fish for pulses for Vegan option - Goes well with Rice or Mash.
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Ingredients

  • Medium Aubergine - Chopped into bite-size pieces
  • 4-6 Frozen Basa (White Fish) Fillets - Cut into bite-size pieces
  • 1 Large Onion - Chopped
  • 1 Large Red Pepper - Chopped
  • 1 Red Chilli (Optional) - Finely Chopped
  • 4 Garlic Cloves - Crushed/Diced
  • Ginger (approx thumb size) - Finely Chopped
  • Small Bunch of Fresh Coriander (handful)

Chilli Paste

  • Medium Aubergine - Chopped into bite-size pieces
  • 4-6 Frozen Basa (White Fish) Fillets - Cut into bite-size pieces
  • 1 Large Onion - Chopped
  • 1 Large Red Pepper - Chopped
  • 1 Red Chilli (Optional) - Finely Chopped
  • 4 Garlic Cloves - Crushed/Diced
  • Ginger (approx thumb size) - Finely Chopped
  • Small Bunch of Fresh Coriander (handful)
  • 1 Tsp Garam Masala
  • 1 Tsp Smoked Paprika
  • 1 Tbsp Harissa Paste (Adjust to taste)
  • Black Pepper
  • Ground Coriander Seeds
  • Oil - Healthy splash

Sauce

  • Medium Aubergine - Chopped into bite-size pieces
  • 4-6 Frozen Basa (White Fish) Fillets - Cut into bite-size pieces
  • 1 Large Onion - Chopped
  • 1 Large Red Pepper - Chopped
  • 1 Red Chilli (Optional) - Finely Chopped
  • 4 Garlic Cloves - Crushed/Diced
  • Ginger (approx thumb size) - Finely Chopped
  • Small Bunch of Fresh Coriander (handful)
  • 1 Tsp Garam Masala
  • 1 Tsp Smoked Paprika
  • 1 Tbsp Harissa Paste (Adjust to taste)
  • Black Pepper
  • Ground Coriander Seeds
  • Oil - Healthy splash
  • 400ml Vegetable Stock
  • 1 Tin of Chopped Tomatoes
  • 1/2 Tin of Coconut Milk
  • Cinnamon Stick
  • 2 Bay Leaves

Method

  • STEP 1
    Make the Chilli Paste by frying the ingredients (1 Tsp Garam Masala,1 Tsp Smoked Paprika, 1 Tbsp Harissa Paste, Black Pepper, Ground Coriander Seeds) in a splash of oil for 2-3 minutes, on a medium heat.
  • STEP 2
    Add the Onion, Garlic, Ginger and Chilli to the paste and fry for 7 minutes, stirring regularly.
  • STEP 3
    Reduce heat and add the Aubergine and Red Pepper. Continue to fry for a further 10 minutes, stirring occasionally.
  • STEP 4
    Add the Stock, Tinned Tomatoes, Coconut Milk, Cinnamon Stick and Bay Leaves. Cover, bring to boil and simmer for 5 minutes. A good time to cook rice or potatoes for mash.
  • STEP 5
    Add Fish, bring back to boil and simmer for 15 minutes (until fish is cooked), stirring occasionally. Add Coriander for last 5 minutes, saving some for garnish.
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    Overall rating

    Rating: 5 out of 5.1 rating
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