Fish ball and eggplant red curry
Ingredients Method 1.Blend or process fish with garlic, coriander mixture, soy sauce and cornflour until mixture forms a smooth paste; roll heaped teaspoons of
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 500 grams firm white fish fillets, coarsely chopped
- 1 clove garlic, quartered
- 1 tablespoon finely chopped coriander root and stem mixture
- 1 tablespoon soy sauce
- 1 tablespoon cornflour
- 2 teaspoons peanut oil
- 2 tablespoons red curry paste
- 400 millilitres can coconut milk
- 1/2 cup (60 grams) pea eggplants
- 2 teaspoons grated palm sugar
- 1 tablespoon lime juice
- 1 tablespoon fish sauce
- 2 green onions, thinly sliced
- 1/2 cup (40 grams) bean sprouts
- 2 fresh long red thai chillies, thinly sliced
- 1/4 cup loosely packed fresh coriander leaves
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