Green eggplant curry with hake and boiled eggs

• Heat a light drizzle of olive oil in a lidded deep frying pan over medium-high heat. Fry the garlic, onion, ginger, green curry spices and dried galangal for 1 - 2 minutes.
• Add the eggplant and fry for 7 - 9 minutes with the lid on the pan.
• Reduce the heat and gradually add the spinach to the curry, tearing it directly into the pan.
• Add the coconut milk and fish sauce*. Stir well and simmer for 3 - 4 minutes (see tip).

Tip: If the curry seems dry, add some water. 

*Take care, this ingredient is salty! Add gradually as preferred.

• Toast the peanuts in a frying pan over medium-high heat for 1 - 2 minutes. Remove and set aside.
• Heat a light drizzle of olive oil in the same frying pan over medium-high heat and fry the hake for 3 minutes on each side. Season with salt and pepper.
• Cut the lime into wedges (see tip). Add a lime wedge per person into the curry and add some soy sauce to taste.
• Peel the eggs and cut in half. 

Tip: Do you want to add more lime flavour. Wash and zest the lime and add the lime zest to the curry.