Red Snapper with Eggplant Curry Sauce - Indian

Happy Weekend!
It is beautiful sunny Saturday in San Francisco. I guess we don't need a thick jacket anymore.

Yesterday's dinner menu:
Red Snapper with Eggplant Curry Sauce - Indian
Both fish and eggplant are my boyfriend's favorite :) Instead of using lots of oils, I use eggplant to make the curry thicker. It's delicious and healthy this way!

Ingredients: 1 fillet of red snapper, 1 eggplant, half yellow onion, cilantro, green onion, garlic, ginger, 1 tomato, olive oil, salt, black pepper, red pepper, chili powder, curry powder, galam masala, soy sauce, cooking wine-white, water

Let's cook!
1. Cut 1 eggplant into half and bake in a oven at 375 degree for 20mins till it gets soft. Spoon out the eggplant, or peel the skin. Chop and put aside. I will add this to curry later.

2. Grade 2 cloves of garlic and a little ginger, tiny chopped cilantro, and stir in one tea spoon of olive oil in a pan for 1min and add a little red pepper and tiny chopped onion. When flavor comes out, add bite size cut red snapper and 1 tea spoon of cooking wine and cook for 2min. Take out only red snapper and put aside. I will put back to curry at last minutes.

3. Add prepared eggplant in a pan. Also, add tiny chopped tomato, some salt, black pepper, chili powder, 2 tea spoons of curry powder, half tea spoon of galam masala, half tea spoon of soy sauce, half cup of water, 2 tea spoons of white wine. Cook in low fire for 10min.

4. Put red snapper in a pan and cook for another 2min. Serve in a plate and put some chopped green onion for color.

Enjoy with rice, roti, or whatever you like!