Thai red curry paste
500 g fresh cod
1 small eggplant
1 small onion
1 small kohlrabi (or chayote)
1 can coconut milk
salt
Make the curry paste. Slice the eggplant into quarters and sprinkle the salt all over it. Salt will draw out the vegetable’s moisture and bitterness (It’s a process known as “degorging“). Leave it in a colander for a half an hour.
Cut the onion, kohlrabi and cod in bite size pieces.
Heat the small amount of sunflower oil in a sauce pan and fry the onion on it for few minutes, until golden. Add the thai red curry paste and fry the spice mixture for about a minute. Add coconut milk, bring the mixture to boil, add the vegetables and cook for 10 minutes, add the cod and cook for 5 minutes more.
Serve on top of basmati rice.
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