Instructions:

• Clean the skin by scraping the scales and the black and white shiny coating with a knife then rinsing it well. Cut each trout fillet into 2 inch wide pieces. Drain, dab with paper towels and set aside.
• Cut the eggplant lengthwise into long 3 - 4 inch pieces and start deep frying them in a wok to a deep brown.
• Meanwhile to a sauce pan on medium heat add the vegetable oil, red curry paste and 1 cup coconut milk. Mix well and when it starts bubbling add the fish pieces. Cook on low heat for 2 - 3 minutes, then as the fish is simmering add the remaining 1 cup coconut milk and the deep fried eggplant pieces after draining the oil
• Simmer trout curry with the fried eggplants on low heat for another 5 minutes. Garnish with Thai basil leaves for extra flavour just before serving. Enjoy!