Cod and Aubergine Curry

Serves 2 (1.5 syns per portion)

1 onion
1 garlic clove
1 inch piece of ginger, grated
1tsp salt
1/2 tsp each of cumin, coriander, garam masala, curry powder
1 tsp dried curry leaves
A handful of chopped coriander
1 tbsp tomato puree
2 tbsp coconut milk
1 large aubergine
2 pieces of white fish

Saute the onion in fry light. Once half cooked add in the garlic, ginger and the aubergine. Mix the spices and curry leaves with the tomato puree and salt and 1 cup of water. Then pour this onto the aubergine. Stir in the coconut milk and half of the chopped coriander. Then simply place the fish onto the vegetables and cover the dish. The fish will steam cook in about 10-15 minutes. When cooked, spoon into bowl and sprinkle the remaining coriander before serving.