Cut fillets of white fish – I used hake – into large chunks and dust in seasoned flour. Fry in very hot oil until light gold,
then set aside to drain on paper towels. Cut a small aubergine into chunks and fry until golden on all sides, remove and set
aside with the fish. To the same frying pan, add a sliced onion together with a tsp thyme leaves and a few crushed curry leaves,
fry for a couple of minutes then add a crushed clove of garlic, a tsp grated ginger, a Tbs curry powder, a ½ tsp turmeric,
½ tsp cinnamon, ½ tsp ground cumin, ½ tsp ground coriander. Mix well then stir in 2 chopped tomatoes and a glass of water.
Bring to a boil, cover and simmer for 10 minutes or so, until the tomatoes have broken down into a smooth sauce. Now add in
the aubergine and fish, together with a drop of water if the sauce seems too thick. Simmer gently for a few minutes to reheat
the fish, being careful not to break it up, then garnish with chopped spring onions and coriander leaves. Serve with basmati rice.