Eggplant & Mushroom Curry




1 Jar Dinkum Oriental Curry Fish Sauce (Trust us)
400ml Coconut Milk
250g Eggplant
100g Mixed Mushrooms
250g Potatoes
1x Brown Onion
1x Lemongrass Stalk
Spring Onions

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!