Asiah’s Eggplant Curry

May 27, 2023May 27, 20230 1
Asiah's Eggplant Curry, a flavorful and aromatic dish from Southeast Asia
in Curry

Prep

15 min

Cook

40 min

Ready In

55 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 lb Japanese eggplant , unpeeled , stemmed , halved lengthwise and cut crosswise into pieces about 2-3 inches long
1 teaspoon ground turmeric
1 tablespoon tamarind pulp , plus 3 tablespoons very warm water to make extract
peanut oil ( for frying )
2 garlic cloves , thinly sliced lengthwise
3 shallots , peeled and thinly sliced lengthwise ( about 2 1/2 ounces total )
1 -5 fresh Thai green chili , stemmed , and halved lengthwise
2 teaspoons coriander seeds , finely ground
1/2 teaspoon chili powder
1/2 teaspoon cumin seed
1/4 teaspoon fennel seed
1 piece cinnamon stick , 3 inches
3/4 cup unsweetened coconut milk
3/4 cup water
1 teaspoon granulated sugar
1/2 teaspoon salt

Nutrision Information

Servings Per Recipe
4-6
Calories
165
Sugar
6g
Fat
9g
Eggplant Curry is a popular dish in Southeast Asia, often enjoyed as a comforting home-cooked meal or as street food. This version, created by Asiah, a home cook from Malaysia, features tender pieces of eggplant simmered in a fragrant and spicy tomato-based sauce. The dish is traditionally served with steamed rice and topped with fried garlic, shallots, and chilies for an added crunch and burst of flavor.

Instructions

1.Toss the eggplant with turmeric and set aside.
2.Soften the tamarind pulp in the very warm water and extract the juice.
3.In a wok or frying pan, heat the oil over medium-high heat.
4.Fry the garlic, shallots, and chilies until golden brown, then remove from the pan and set aside.
5.Toast the coriander, chili powder, cumin, fennel, and cinnamon in the same pan over medium heat until fragrant.
6.Add in the eggplant and stir-fry for 5-7 minutes before adding the toasted spices to the pan.
7.Pour in the coconut milk, water, tamarind extract, sugar, and salt and bring the mixture to a boil. Lower the heat and let simmer for 10-15 minutes until the eggplant is tender and the sauce has thickened.
8.Serve hot with steamed rice and top with the fried garlic, shallots, and chilies.

PROS

Asiah’s Eggplant Curry is a vegan and gluten-free dish that’s packed with flavor and nutrients.
The combination of spices and coconut milk creates a fragrant and delicious sauce that complements the tender eggplant perfectly.

CONS

Some people may not enjoy the texture of cooked eggplant, and the dish does take some time and effort to prepare.
The use of shrimp paste and fish sauce in traditional versions of this dish also means that it may not be suitable for vegetarians or those with seafood allergies.

HEALTH & BENEFITS

Eggplant is a great source of antioxidants and fiber, and has been linked to promoting heart health and aiding in digestive function. The spices used in this recipe, such as turmeric and coriander, have anti-inflammatory properties and may also help support healthy digestion.

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