1.Blend or process fish with garlic, coriander mixture, soy sauce and cornflour until mixture forms a smooth paste; roll heaped teaspoons of mixture into balls.
2.In a large saucepan, heat oil and curry paste over heat, stirring until fragrant. Add coconut milk; bring to a boil, stirring, until combined. Add fish balls and eggplants; reduce heat, simmer, uncovered, about 5 minutes or until fish balls are cooked through. Add sugar, juice, fish sauce and onion; stir until sugar dissolves.
3.Place curry in serving bowl; sprinkle with sprouts, chilli and coriander leaves.
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