Fish Curry with Eggplant, Potatoes & Lentils - Spice Fusion Exotic Spice Blends & Dukkah

Ingredients

• 500g thick white fish fillets, e.g. Rockling or Flake
• 2 tsp turmeric powder
• 3 tbsp vegetable oil
• 200g waxy potatoes, peeled and cut into 1cm thick slices
• 100 g toor or moong dahl
• 2 tsp ginger, grated
• 1-2 tbsp Spice Fusion Kashmiri Rub
• 900 ml water
• 150g eggplant, cut into small (1cm) cubes
• Green chillies, finely chopped, optional
• Salt
• Coriander leaves to garnish