Fish and Tomato Curry

(with Brahim’s Chicken Curry Sauce)
Serves 4

1 large brinjal, halved lengthways and cut into 3″ lengths
300g tenggeri fish steaks, seasoned with salt and pepper
1 packet Brahim’s Chicken Curry Sauce
2 medium tomatoes, cut into wedges
6 chilli padi, bruised
Oil for cooking
Salt and sugar to taste

Smear 2 tbsp salt onto the brinjal, heat 5 tbsp oil in a pan and fry them until cooked.  Remove and set aside.

In the same pan, heat another 5 tbsp oil and fry the fish until cooked.

Stir in tomatoes, chilies and Brahim’s Chicken Curry Sauce.  Let it simmer for 5 minutes, season to taste and pour over fried brinjal and serve.