Tandoori Fish and Veggies


1 tbsp green curry paste

½ onion, finely diced

1 garlic clove  

1 tsp ginger, grated

½ bunch coriander, stems and leaves separated

¾ cup soy milk

100g silken tofu

1 tsp lime zest

juice from one lime

1 cup green peas

1 cup eggplant, chopped

200g white fish cut into chunks (flathead, blue eye cod or snapper)

Garnish with 1 cup bean sprouts and a handful of coriander leaves 



Blend first 9 ingredients (coriander stems only) into a smooth paste. Pour marinate into pan and simmer until hot. Then add veggies and simmer until tender. Now add the fish and simmer until it’s cooked – about 2 min. Garnish.

Janella used the water from the eggplant. For better flavour, drain the water.