Curried White Fish with Eggplant

What You Need:

1 tablespoon dried lime leaves
2 T red curry paste
4 white fish fillets, chopped
2 T fish sauce
1 eggplant, chopped
2 t of dried basil leaves
1 C skim milk
1 C coconut milk

How to Make It:

Cover the lime leaves with and soak for 10 minutes.
The lime leaves are soaked in water for 10 minutes.
Take the lime leaves from the water, pat dry and slice.
Place the prepared lime leaves into the pressure cooker.
Add in the curry paste then lay the fish over the paste.
Smooth the fish sauce over the top of the fish.
Layer the eggplant into the cooker then sprinkle with the basil.
Pour the skim milk over the top.
Bring the cooker to high pressure and cook 5 minutes.
Reduce the pressure under cold water then gently stir in the coconut milk.

Any type of white fish may be used in this recipe. The curry and lime give this dish the delicious taste. If cooking fish in a pressure cooker, always use a timer. Over cooking fish can cause it to become rubbery.

Makes 4 servings