Fish Curry with Kangkong Leaves

The mix of freshly-ground spices and fresh curry and kaffir leaves gives this dish a spicy kick.

Serves 4  Prep Time 15 minutes  Cooking Time 20 minutes

1 tablespoon olive oil
1 tablespoon garlic, crushed
1/2 tablespoon onion, minced
1 tablespoon mixed blend of seeds of curry, cumin, mustard, and fennel, ground together after              lightly toasted
5 pieces fresh curry leaves5 pieces kaffir lime leaves
2 cups fresh coconut milk
1 cup eggplant, sliced thinly
2 pieces large gurame fish, cleaned and cut in half
salt and pepper to taste
1 bundle kangkong leaves

1  In a pan, sauté garlic and onion in olive oil until fragrant.

2  On medium fire, add mixed blend of spices, curry leaves, and kaffir lime leaves. Cook for a few minutes.

3  Add coconut milk and simmer for 2 minutes.

4  Add eggplant, then place the fish into the pot.

5  Add a dash of salt and pepper. Cover. Cook for 5 minutes.

6  When fish is cooked through, add kangkong leaves and simmer for a few more minutes.

Veggie tip:  Kangkong (Swamp Spinach) is an excellent source of iron and a good source of calcium. It’s also packed with vitamins that strengthen cell membranes and the immune system, and help lower cholesterol.

Photography by David Hanson │ Art Direction by Nat Clave │ Produced by Divine Enya Mesina

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