Am not creative enough to come up with an attractive name so Fish & Aubergine in Spices it is.. It’s a self-created recipe using some very commonly used Indian spices with a Chinese twist.. If you tried it and liked it, please let me know.. 🙂


  • 300g white fish fillet, cut into chunks
  • 200g aubergine, cut into small chunks
  • 1/2 a medium onion, cut into small cubes
  • 1/2 red paprika or capsicum, cut into small cubes
  • 1 heaped tsp brown mustard seeds
  • 1 heaped tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp chilli flakes
  • ½ tsp garlic powder
  • 150ml water
  • 3 tbsp light soy sauce
  • ½ tsp sugar (I used sugarcane sugar)
  • 2 tsp turmeric powder
  • 2 tsp salt, or to taste
  • a dash of pepper



    Serves 2-4
    Prep time 20 mins
    Cook time 20-25 mins
    Total time 40-45 mins
total time


  1. Marinate fish with turmeric powder and 1 tsp salt for abt 10 mins. Then shallow-fry fish till partly cooked. Remove and drain on paper towel. Set aside.
  2. Heat 3 tbsp vegetable oil in a large pan on medium heat.
  3. Add in brown mustard seeds, cumin powder, coriander powder, chilli flakes and garlic powder. Stir slowly till mustard seeds start to pop and mixture’s fragrant.
  4. Add onion and capsicum, stirfry till onion’s transparent, abt 5 mins.
  5. Add aubergine,  stirring occasionally, abt 5 mins.
  6. Then add light soy sauce, sugar, salt and pepper and mix well with vegetables. Add water.
  7. Let it simmer for abt 5 more mins, then add fish. Stir into vegetable mixture and let it continue simmering for another 5 mins till fish’s cooked and water’s almost evaporated.
  8. Serve immediately.

We had it with Nasi Goreng Kecap (Fried Rice with Sweet Soy Sauce) and a dollop or 2 sambal belacan..  It was a good combi, very satisfied with the outcome..

It can be made into a vegetarian dish by replacing fish with semi-hard tofu.. 🙂

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