Madras Tilefish | The FINsider

Ingredients

• 1 lb golden tilefish filets cut into ½ lb pieces
• 1 cup cooked Jasmine rice (cook per box directions)
• 1 eggplant, skinned and cut into 1” cubes
• 1 tbsp lime juice
• 1 tsp sea salt
• 1 tsp ground black pepper
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup white onion, diced
• 1 tbsp fresh ground ginger
• 6 oz vegetable stock
• 1 tsp corn starch
• 2 tbsp madras spice mix (see below)
• 1 tsp fish sauce
• 5 oz coconut milk
• 1 kaffir lime leaf
• 1 red tomato, chopped (or diced tomato, drained)
• Cilantro leaves for garnish (optional)
• 1 tbsp cumin seed, toasted & ground
• 1 tbsp coriander seed, toasted & ground
• 1 1/2 tsp ground turmeric
• ½ tsp green cardamom pods, toasted & ground
• ½ tsp fenugreek seeds, toasted & ground
• ½ tsp ground cinnamon (preferably Vietnamese)
• ½ tsp cayenne powder