The delicate texture and flavour of snapper works well with the heat of this fragrant curried paste, but you can use any firm white fish. If you don't have aubergine, try marrow, sweet potato or pumpkin.


  • 700g of filleted snapper

  • 5 shallots

  • 1 clove chopped garlic

  • 2 slices of chopped ginger

  • 3 red chillies, finely sliced

  • 1 aubergine, sliced thinly

  • 2 tablespoon of oil

  • 1 tablespoon of curry powder

  • 1 tin of tomatoes

  • Fish sauce and pepper to taste

  • 300ml of water

  • To serve:

  • Plain cooked rice

  • Coriander, for garnishing


  • 1.

    Cut the fish into segments. Roughly chop the aubergine into slices. Heat the oil in the wok, add the chopped ingredients and the aubergine, and stir until softened. Add the curry powder and stir in.

  • 2.

    Next, add the tin of tomatoes, fish sauce and pepper. Add the water and bring to the boil.

  • 3.

    Finally, add the fish and cover to simmer for 1-2 minutes until the fish is cooked

  • 4.

    Transfer to a serving dish, garnish with coriander and serve with plenty of steaming rice.

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