Fried and curried eggplant
Ingredients
- 2 Eggplants
- 2 Garlic cloves chopped
- 1 Green chillie chopped
- 1/2 Red onion chopped
- 1/4 cup Coconut cream Savoy coconut cream
- 1/4 cup Water
- 1 tsp Tamarind concentrate
- 3 tbsp Coconut cream Savoy coconut cream
- 1 tbsp Oil coconut
Seasoning
- 1 tsp Salt
- 1 tsp Curry powder roasted
- 1 tsp Red chillie powder
- 1 tbsp Sugar
Instructions
- Slice eggplants and season with some turmeric and salt
- Air fry at 400 C for 10 mins (I fried in 3 batches using my 1.6 qt air fryer) OR deep fry eggplants until golden brown
- Heat oil in pan, and saute onions,garlic,and green chillies for 5 minutes
- Add the fried eggplants, add seasonings (except sugar), and saute for 1 min to roast seasonings
- Mix tamarind concentrate in the coconut cream (1/4 cup) and water (1/4 cup) mixture and add to pan, and cook for 5 minutes.
- Add 3 tbsp of coconut cream, and mix well. Cook for 5 mins (Stir constantly to keep eggplant from sticking to pan)
- Mix sugar into the eggplant curry and turn off heat.
Notes
To get the best flavor, this curry should have the right balance of tamarind, sugar and salt
If you do not have coconut cream, substitute the coconut cream+water in step 5 for one cup of coconut milk . Then cook curry until it thickens ( 5- 10 mins)
NON VEGETARIAN - Add a tbsp of dried fish to curry in step 5