Adam's eggplant curry

This creamy coconut eggplant curry features deep fried slices of eggplant cooked in a flavour-packed curry sauce. Serve with steamed rice to soak up the lovely sauce.

• serves

  4

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

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Eggplant

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Ingredients

• 3 large eggplants, sliced into ½ cm half-moons
• 1 tsp ground turmeric
• ½ tsp salt, plus extra to season
• 1 litre vegetable oil, for deep frying
• ½ tsp yellow mustard seeds
• ½ tsp fennel seeds
• 1 cinnamon stick
• 20 curry leaves
• 15 cm fresh or frozen pandan leaf, snipped into 3 cm pieces
• 1 large onion, sliced
• 5 garlic cloves, grated
• 2 cm x 3 cm piece ginger, grated
• 2 green bird's eye chillies, split lengthways
• 1 tbsp ground coriander
• 2 tsp ground cumin
• 2 tsp garam masala
• 1 tsp Korean chilli powder
• 150 ml coconut cream
• 3 tbsp coconut vinegar
• ½ tsp sugar (optional)
• steamed rice, to serve

Instructions

1. In a large bowl, combine the sliced eggplant with the turmeric and salt. Set aside for 10 minutes to draw out excess moisture, then pat dry. In a deep saucepan, heat the vegetable oil and deep-fry the eggplant in batches, until golden.
2. In a separate medium saucepan, heat an extra 2 tbsp vegetable oil, then add the mustard seeds, fennel seeds and cinnamon stick. Toast, stirring, until the mustard seeds begin to crackle, then add the curry leaves and pandan and cook until sizzling. Add the onion, garlic, ginger and green chillies and cook for 1 minute, or until fragrant. Add the ground spices and stir well.
3. Add the coconut cream, coconut vinegar and 1 cup of water to the spices and bring to a simmer. Simmer for about 10 minutes until the gravy thickens slightly. Add the fried eggplant and reduce the heat to low, simmering for a further 5 minutes, or until the eggplant is coated and the sauce is thick. Adjust the seasoning with salt and sugar (if needed). Serve with rice.

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Eggplant

Watch The Full Episode Here

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Watch The Full Episode Here

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