Velvety Eggplant Curry

2

This is a simple and easy way to enjoy eggplants. If you are in a hurry you don’t need to salt the eggplants. But I do it because salting the eggplants and rinsing the salt off absorbs less oil when you are cooking them. 

For a vegetarian version leave out the tuna. To be honest you don’t need to add the tuna since the eggplant is meaty enough. But as Maldivians love to add smoked tuna, I have included it in this recipe. 

Prep time:  25 minutes
Cook time: 20-25 minutes
Serves 2

Ingredients

  • 406g eggplant or 1 medium eggplant 
  • 1 teaspoon salt (use half to salt the eggplant, the other half for the curry)
  • 3 tablespoon coconut oil or vegetable oil
  • 120g or 1 medium onion, finely chopped
  • 1 vegetable stock cube
  • 1 tablespoon crushed garlic
  • 1 teaspoon grated ginger
  • 1 sprig curry leaves finely sliced(use a kitchen scissors)
  • 2x5cm pandan leaf
  • 1×2.5cm cinnamon stick
  • 5 green cardamom pods lightly bruised
  • 1/2 small habanero or scotch bonnet chilli, thinly sliced or to taste
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon ground cumin
  • 30g smoked tuna (Maldive fish) thinly sliced (optional)
  • 1/4 cup coconut milk powder dissolved in 1/2 cup hot water

1

5

3

Method

  1. First wash and cut the eggplant into bite size pieces (about 2.5cm).
  2. Place the chopped eggplants in a bowl.
  3.  Sprinkle  1/2 teaspoon of the salt over the eggplant and keep aside for about 20 minutes or so  or until you prepare the rest of the ingredients.
  4. Heat the oil in a medium sized non stick frying pan.
  5. Fry the onions, stock cube, garlic, ginger, curry leaves, pandan leaf, cinnamon stick and cardamom pods, until soft and lightly browned.
  6. Add the chilli, turmeric, cumin and the remaining 1/2 teaspoon salt, give it quick stir.
  7. Wash the eggplants to get rid of the salt and give it a rinse.(no need to pat them dry)
  8. Add to the frying pan and mix in well.
  9. Cover and cook over low to medium heat, for 10 minutes or until soft and tender, stirring occasionally.
  10. Pour in the coconut milk, stir well to combine and cook for 1 minute more.
  11. Take off heat and serve with rotis, rice or bread.
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