Eggplant & Tuna Curry
Eggplant & Tuna Curry
Ingredients
For the Curry
- 2 eggplants
- 2 cans tuna
- 1/4 cup ghee
- 1/2 teaspoon fenugreek seeds, as needed
- 1 onion, sliced
- 2 red chilies, sliced, as needed
- 3 garlic cloves, sliced, as needed
- 1 tomato, roughly chopped
- 1 heaped teaspoon Fiji Style Curry Powder
- 1/2 teaspoon salt, as needed
- 1/2 teaspoon sweetener, as needed
- 1/4 cup coconut milk, or more, to taste
- 1/2 lemon, juice of
- 1 bunch fresh coriander, chopped
For the Accompanying Salad
- 1/2 cucumber, sliced
- 1/4 red onion, sliced
- 1/4 teaspoon salt, to taste
- 1 tablespoon apple cider vinegar, to taste
Instructions
- 1
Slice the 2 eggplants into quarters lengthwise, then cut them into smaller, bite-sized pieces. Place the chopped eggplant into a bowl of water to prevent browning.
⏱️ 5 min
- 2
Slice the onion, red chilies, and garlic cloves. Roughly chop the entire tomato.
⏱️ 5 min
- 3
In a wok (or cast iron wok/pan), add about 1/4 cup of ghee and heat it over medium-high heat.
⏱️ 2 min
- 4
Add the fenugreek seeds to the hot ghee and cook until fragrant, about 30 seconds.
⏱️ 1 min
- 5
Add the sliced onion, chili, and garlic to the wok. Sauté, stirring occasionally, until the onions are caramelized, about 5-7 minutes.
⏱️ 7 min
- 6
Once the onions are caramelized, add the roughly chopped tomato. Stir well. Then, add 1 heaped teaspoon of Fiji Style Curry Powder, salt, and sweetener. Let the mixture break down a little, stirring for 2 to 3 minutes.
⏱️ 3 min
- 7
Drain the chopped eggplant and add it to the wok. Mix it all around, ensuring the eggplant is well coated with the curry sauce.
⏱️ 2 min
- 8
Put the lid on the wok and allow the eggplant to cook for about 5 minutes until it softens.
⏱️ 5 min
- 9
Add the 2 cans of tuna to the wok. Mix everything through gently.
⏱️ 1 min
- 10
Once the tuna and eggplant are combined, add about 1/4 cup of coconut milk (or more, if desired). Mix it all together again.
⏱️ 1 min
- 11
Place the wok on high heat and let it sizzle. Squeeze in the juice of 1/2 lemon.
⏱️ 1 min
- 12
Put the lid back on and let it cook for another 5 minutes to allow the flavors to meld.
⏱️ 5 min
- 13
Remove the lid and add a generous amount of chopped fresh coriander. Mix it through the curry.
⏱️ 1 min
- 14
Take the wok off the heat, put the lid back on, and let it rest until ready to serve. Serve the eggplant and tuna curry hot, ideally with rice.
- 15
For the accompanying salad, combine the sliced cucumber and red onion. Dress with salt and apple cider vinegar to taste.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Eggplant & Tuna Curry
For the Curry
- 2 eggplants
- 2 cans tuna
- 1/4 cup ghee
- 1/2 teaspoon fenugreek seeds, as needed
- 1 onion, sliced
- 2 red chilies, sliced, as needed
- 3 garlic cloves, sliced, as needed
- 1 tomato, roughly chopped
- 1 heaped teaspoon Fiji Style Curry Powder
- 1/2 teaspoon salt, as needed
- 1/2 teaspoon sweetener, as needed
- 1/4 cup coconut milk, or more, to taste
- 1/2 lemon, juice of
- 1 bunch fresh coriander, chopped
For the Accompanying Salad
- 1/2 cucumber, sliced
- 1/4 red onion, sliced
- 1/4 teaspoon salt, to taste
- 1 tablespoon apple cider vinegar, to taste
Instructions
- 1
Slice the 2 eggplants into quarters lengthwise, then cut them into smaller, bite-sized pieces. Place the chopped eggplant into a bowl of water to prevent browning.
⏱️ 5 min - 2
Slice the onion, red chilies, and garlic cloves. Roughly chop the entire tomato.
⏱️ 5 min - 3
In a wok (or cast iron wok/pan), add about 1/4 cup of ghee and heat it over medium-high heat.
⏱️ 2 min - 4
Add the fenugreek seeds to the hot ghee and cook until fragrant, about 30 seconds.
⏱️ 1 min - 5
Add the sliced onion, chili, and garlic to the wok. Sauté, stirring occasionally, until the onions are caramelized, about 5-7 minutes.
⏱️ 7 min - 6
Once the onions are caramelized, add the roughly chopped tomato. Stir well. Then, add 1 heaped teaspoon of Fiji Style Curry Powder, salt, and sweetener. Let the mixture break down a little, stirring for 2 to 3 minutes.
⏱️ 3 min - 7
Drain the chopped eggplant and add it to the wok. Mix it all around, ensuring the eggplant is well coated with the curry sauce.
⏱️ 2 min - 8
Put the lid on the wok and allow the eggplant to cook for about 5 minutes until it softens.
⏱️ 5 min - 9
Add the 2 cans of tuna to the wok. Mix everything through gently.
⏱️ 1 min - 10
Once the tuna and eggplant are combined, add about 1/4 cup of coconut milk (or more, if desired). Mix it all together again.
⏱️ 1 min - 11
Place the wok on high heat and let it sizzle. Squeeze in the juice of 1/2 lemon.
⏱️ 1 min - 12
Put the lid back on and let it cook for another 5 minutes to allow the flavors to meld.
⏱️ 5 min - 13
Remove the lid and add a generous amount of chopped fresh coriander. Mix it through the curry.
⏱️ 1 min - 14
Take the wok off the heat, put the lid back on, and let it rest until ready to serve. Serve the eggplant and tuna curry hot, ideally with rice.
- 15
For the accompanying salad, combine the sliced cucumber and red onion. Dress with salt and apple cider vinegar to taste.
⏱️ 3 min