Traveler’s Eggplant Curry

This curry was one of the dishes on offer at a roadside eatery in the mountains of Shan State. It was a real find, with mild heat and a little reddish oil floating on the top, a sign that the dish had simmered long enough. It’s delicious over rice and makes great leftovers. Pair it with a green salad, for a contrast of textures and flavors.

Please do not taste the curry partway through cooking, since the dried anchovies’ taste is dominant until the curry is thoroughly cooked.