28 September 2009

Eggplant Curry (Brinjal Curry)

I've been trying to replicate this dish for a while. This was something I had while I was working in Singapore from the '3 veg & rice' food court store. It's like a curry, only it was more intense and rich in flavor but wasn't overly hot in the chilli spice compartment. I didn't have much luck trying to find a base recipe online though. Most the returns from Google on eggplant curry didn't seem to use the ingredients I remember tasting. I tried using 'Aubergine' instead, but didn't have much luck either. I found this recipe by chance, when another site mentioned the Malay word for eggplants - Brinjals ... and I used that in my search instead :)

Eggplant Curry (Brinjal Curry)
Adapted from Rich Brinjal Or Long Bean Curry

In a food processor or pestle mortar combine the following ingredients:
  • 5 shallots
  • 3 garlic cloves
  • 3 tablespoons dried shrimp (rehydrated in water, finely chopped - water reserved)
  • 1 thumbsized piece of fresh ginger
  • 2 thumbsized pieces fresh young turmeric
Discard stalks of brinjals. Slice into two, lengthwise. Then crosswise into 5cm slices. Soak in cold water for about 1 hr. Drain the eggplants, then stir fry them in a heated wok with some oil
  • 300g Eggplants (Sliced & soaked in water)
  • 2 tablespoons oil
Remove the eggplants and set a side.

Add in a bit more oil to the wok and pour in the turmeric mixture from the food processor

Add in the following and stir fry to combine together:
  • 3 fresh red chillies (chopped finely)
  • 1 tablespoon shrimp paste
Pour back in the cooked eggplant and mix in with the fried turmeric mixture. Add in the following:
  • 1 cup of coconut milk
  • Salt to taste
Bring to slow boil until vegetables are soft and cooked. Sprinkle some fried shallots over the top of the curry before serving. This part is purely optional. Serve with some steamed rice.

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