YELLOW CURRY OF MACKEREL AND EGGPLANTS

The thing about mackerel is that it can dry out if overcooked - more so than most fish species. Tuna is another one. Cook it thoroughly and it's almost inedible. At least to me anyway. I was careful to cook the eggplant and reduce the sauce before turning the heat down and adding the fish so that it could cook really gently. As soon as it had lost its translucence, I turned off the heat. The result? Moist fish and a delicious Thai curry.

YELLOW CURRY OF MACKEREL AND EGGPLANTS