I took nearly a month off from my “country cooking” to try out some of my new cookbooks, but more importantly to take a much needed and long time coming vacation. I traveled to London for the first time since 2001, and this was my first time abroad since just before the pandemic began in 2020. As one is inclined to do, I ate my way around the city enjoying some fabulous breakfast pastries, Indian food and modern British classics. But like so many trips, I came back excited to get back to my regular cooking which tends to be a little less heavy and carb-focused, and this fish curry with eggplant hit that mark beautifully.
We’re heading into warmer weather here in D.C. but that doesn’t mean I can’t still enjoy a good curry, especially one made with fish! I opted to use cod for this and while the intent was for the fish to stay intact, I found that after the frying portion of the instruction, it just crumbled when added back to the curry. Which in the scheme of things, I think was completely fine as this curry sauce was a perfect bed for the fish, eggplant, tomatoes and onion.
Recipe I used: https://www.greatbritishchefs.com/recipes/cari-poisson-fish-aubergine-curry-recipe
Overall Level of Effort: 2
Skill Level: Beginnger
Would Make it Again? No
Additional Notes: Don’t get me wrong, this was a great dish, but I feel like I’ve enjoyed other curries and fish stews a bit more. After so many years of this project it can be hard to compare dishes, but while this was a nice dinner, it doesn’t rise to the top of my all-time favorite repeats.