Slow-Braised Coconut Cod Curry with Roasted Eggplant

Ingredients

• 1.5 lbs lbs Cod fillets
• 1 can (13.5 oz) can Full-fat coconut milk
• 4 cups cups Cauliflower rice
• 2 medium whole Chinese eggplant
• 1 large whole Yellow onion
• 5 cloves cloves Garlic
• 2 tbsp grated tbsp Fresh ginger
• 3 whole Green chilies
• 2 tbsp tbsp Tomato paste
• 1 tsp tsp Ground turmeric
• 2 tsp tsp Ground coriander
• 1 tsp tsp Kashmiri chili powder
• 1.5 tsp tsp Garam masala
• 1 tsp tsp Mustard seeds
• 10 fresh leaves Curry leaves
• 3 tbsp tbsp Coconut oil
• 1 whole Lime
• 1/2 cup chopped cup Fresh cilantro
• 1 tsp tsp Salt

Instructions

1. 1

   Preheat oven to 425°F. Slice eggplants into thick rounds, score the flesh in a crosshatch pattern, brush with 1 tbsp coconut oil, sprinkle with salt and half the turmeric, and roast cut-side up for 25 minutes until deeply golden and tender.

2. 2

   Pat cod fillets completely dry, season with salt, half the coriander, and half the Kashmiri chili powder. Let rest at room temperature for 15 minutes.

3. 3

   Heat remaining coconut oil in a large deep skillet over medium heat. Add mustard seeds and wait for them to pop, about 1 minute. Add curry leaves carefully (they will sizzle) and fry for 30 seconds.

4. 4

   Add finely diced onion and cook 8-10 minutes until deeply golden brown at the edges. Add garlic, ginger, and slit green chilies, cooking 2 minutes until fragrant.

5. 5

   Stir in tomato paste and cook 3 minutes until it darkens and caramelizes. Add remaining turmeric, coriander, and chili powder, toasting the spices for 1 minute.

6. 6

   Pour in coconut milk, scraping up any browned bits, and bring to a gentle simmer. Simmer uncovered for 10 minutes until slightly thickened.

7. 7

   Nestle cod fillets into the simmering sauce, spoon sauce over the top, cover, and poach gently for 8-10 minutes until fish flakes easily with a fork.

8. 8

   Stir garam masala and lime juice into the sauce. Serve cod and sauce over cauliflower rice, topped with roasted eggplant rounds and fresh cilantro.