Steps
1. Slice the eggplant and blanch for a few minutes.
2. Brown an onion cut in strips.
3. Remove and put aside.
4. Brown the condiments, ground, in hot fat and after a few moments add the fish, washed and cut up.
5. Allow to simmer a little and then add coconut milk.
6. When it boils, add the eggplant and juice of tamarind, salt, pepper and sugar.
7. Remove the pot from the fire and add sauteed onion.

Source
Vegetables