Step 1: Slice eggplant, potatoes and mushrooms into 2cm pieces and slice the onion.
Step 2: Over a medium to high heat with a tablespoon of oil, brown the eggplant and mushrooms in batches. Remove from heat and place to the side.
Step 3: Heat a tablespoon of oil over a medium heat, add the sliced onion saute. Once tender, add 2 tablespoons of Dinkum Oriental Curry Fish Sauce, stirring until fragrant (2-3 minutes).
Step 4: Return the eggplant and mushrooms to the pan. Add the potatoes with the crushed lemongrass stalk (use the flat side of a knife and the base of your palm). Simmer uncovered for 20 minutes on a medium to low heat.
Step 5: Finish with Coriander and sliced spring onions, serve alongside steamed rice.
Step 6: Enjoy!