by Matt Brennan

The Fish Curry I Made Up Last Tuesday

The best homemade curry I've ever tasted.

Sophie Brightwell, ★★★★★ Pungent, sweet and smoky like the best of them.

Ingredients

Prep: 30 mins
Cooking: 45 mins to an hour

What you do

  1. Fry the onions and garlic on medium until they're soft 'n' translucent
  2. A couple o' minutes in, add the chili flakes
  3. When the onions are soft, turn the heat up a bit and throw in the aubergine and sweet potato
  4. Once the aubergines have ill-defined boundaries, add the mackerel and coriander
  5. As soon as the room smells of fish, pour in the tomatoes and bay leaves
  6. Bring to the boil, then put in the rest of the spices and lemon juice
  7. Leave to simmer for at least three quarters of an hour; don't forget the rice