Eggplant Curry

greatcurryrecipes.net

Nana’s favourites

2 medium aubergines, cut into one inch pieces

1 tsp salt

½ tsp ground turmeric

Rapeseed (canola) oil for shallow frying

10 shallots

2 tbsp coconut oil

1 tsp black mustard seeds

1 x 2.5cm (1 inch) cinnamon stick

3 green cardamom pods, bruised

20 fresh or frozen curry leaves

2 x 2.5cm x 2.5cm (1” x 1”) pandan leaves (optional)

1 red onion, finely chopped

2 tbsp garlic and ginger paste

10 green bird’s eye chillies, split lengthwise

2 large finely chopped tomatoes

1 tbsp ground coriander

2 tsp ground cumin

2 tsp Kashmiri chilli powder

2 tsp light brown sugar

2 tbsp distilled white vinegar or coconut vinegar

1 tsp tamarind concentrate

250ml (1 cup) thick coconut milk

Directions at greatcurryrecipes.net

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer