How to Make Indian Style Cobia Curry with Coconut and Oat Milk

Method

1. Rinse the cobia and marinate it for 30 minutes with 1/3 teaspoon MSG, half a teaspoon seasoning powder and 1/3 of the curry spice packet.
2. Peel the potato and carrot and cut them into rounds, and cut the eggplant into pieces. Soak the eggplant separately in ice water so it does not darken and stays firm.
3. Fry the potato, carrot and eggplant in unsalted butter until golden, then lift them out. In the same pan, fry the shallot and garlic until fragrant, then add the fish and sear both sides.
4. Set a large pot over the heat, fry the bruised lemongrass until fragrant, tip in the remaining two thirds of the curry powder and stir until the aroma rises, then add the fish and simmer over low heat for 5 minutes.
5. Pour in 200ml coconut milk and bring it to the boil. Once it bubbles, add the potato and carrot and stew for 10 to 15 minutes.
6. Pour in about 150ml unsweetened oat milk, bring it back to the boil, adjust the seasoning, scatter in the chopped shallot and cilantro and turn off the heat.

Tips

• Frying the vegetables in unsalted butter rather than oil makes the pot richer and more fragrant.
• Cobia can be swapped for mackerel or salmon.
• Cobia is soft, so finish the pot the same day, since repeated reheating breaks the pieces down.
• For proper Indian heat, add red horn chili and ground black pepper.
• Soaking the eggplant in ice water keeps the pieces from darkening and holds their firmness.