3 ratings

Fish and Eggplant Curry Recipe


An aromatic fish curry, best served over a bed of rice, from Chef Dezi Banhan of Hermitage Bay, Antigua, West Indies.

When preparing the dish, he uses eggplant and tomatoes grown in the resort’s organic kitchen garden. — Allison Beck.


  • 4 tablespoons vegetable oil
  • 6 cloves garlic
  • 1 medium onion
  • 1 pound Japanese eggplant
  • 1 large tomato, chopped
  • ½ stalk celery, diced
  • 1 teaspoon curry powder
  • ½ teaspoon coriander, toasted and ground
  • ½ teaspoon cumin, toasted and ground
  • ¼ cup water or fish stock
  • 2 pounds fresh white fish, such as snapper, cod, halibut, diced
  • ¼ cup coconut milk
  • ½ teaspoon salt and pepper
  • ¼ cup coconut milk
  • ¼ bunch cilantro, chopped
  • Hot pepper sauce, to taste


In a sauté pan, heat oil over medium heat and sweat the garlic and onions until just translucent. Add the eggplant, tomatoes and celery. Cook until eggplant starts becoming soft. Add the curry powder, coriander and cumin. After about 3-4 minutes, add water or fish stock. Add the fish, coconut milk, and then season. Cook until fish starts to become tender, then before serving, add the herbs and adjust seasoning. Stir gently and serve over steamed rice.