Name: Fried Eggplant Curry
Yield: Serves 6
Cuisine: Sri Lanka
Ingredients: 1 teaspoon black mustard seeds; ½ teaspoon fennel seeds; ½ teaspoon cumin seeds; 1 sprig curry leaves, leaves picked and torn; 2 teaspoons Bamini’s roasted curry powder (or store-bought roasted curry powder); 1 teaspoon salt; 1 red onion*, thinly sliced; 800 g (1 lb 12 oz) long, thin light purple eggplants; 500 ml (17 fl oz/2 cups) vegetable oil, for deep-frying, plus 1 tablespoon extra; 250 ml (9 fl oz/1 cup) coconut milk*; 125 ml (4 fl oz/½ cup) coconut cream*; juice of 1 lime

Preparation info

Serves
6

Difficulty
Easy

Appears in

Hidden Kitchens of Sri Lanka

By Bree Hutchins

Published 2013

About

This simple eggplant curry goes beautifully with thosai and it’s also great with steamed rice. Long, thin eggplants are best, as the skin helps to prevent the eggplant pieces from breaking up when you fry them.

Ingredients

800 g (1 lb 12 oz) long, thin light purple eggplants
500

Method

Cut the eggplants into quarters lengthways and then slice into 3 cm (11/4 inch) pieces. Heat the oil in a small wok over medium-high heat to approximately 180°C (350°F) (a cube of bread dropped into the oil will brown in 15 seconds). Working in five or six batches, deep-fry the eggplant pieces for 4-5 minutes, or until dark golden brown. Remove with a slotted spoon and drain on

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Fried Eggplant Curry

Ingredients

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