"EGGPLANT CURRY
Today is my last day on holiday in Sri Lanka. I have eaten some amazing food on my trip – the produce here is so fresh which adds to the flavor. In fact I haven’t seen one supermarket in my travels – all of the food is sold from local shops and markets. You have to love that!
My favorite dish from the trip was this Eggplant Curry - prepared by Chef Lanka at his cooking class in Ella.
He started the class making fresh coconut cream and coconut milk - from coconuts that we had grated. He also blends his own curry powder, and uses fresh herbs and spices. The curries are cooked in a traditional clay pot on an open fire which adds a slightly smoky flavor to the food.
So yummy !
Thank you to Chef Lanka for sharing the cooking experience and the recipe which is shown below. Do try this at home – it is amazingly scrumptious !"
Sri Lankan Eggplant Curry
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Recipe Intro From flavorsbyzendy
Sri Lankan Eggplant Curry
Ingredients
Place the following in a bowl:
500 g Eggplant, diced
1 tsp turmeric powder
3 shallots, chopped
2 medium tomatoes, diced
6 small garlic cloves, finely chopped
3 branches of fresh curry leaves (about 20 leaves)
3 inch length of Pandan leaf – torn
1 tsp fresh curry powder (Recipe in comments)
Pinch of salt
1 tsp chilli powder
2 cardamom pods
1 clove
1 stick of cinnamon, crunched
Ingredients used during cooking:
3 tbsp coconut oil
1 tsp mustard seeds
½ cup fresh coconut milk
½ cup of fresh coconut cream
Method
Place eggplant into a bowl. Sprinkle on the turmeric and mix. Add in all of the other "bowl" ingredients. Mix and set aside.
Heat the clay pot over an open fire.
OK just joking - you probably wont have one of these these !
Heat a saucepan over a low to medium heat.
Add the coconut oil and heat.
Add the mustard seed and cook for 1-2 minutes.
Add the ingredients in the bowl into the pot and stir.
Add the coconut milk.
Stir for 1-2 minutes
Reduce heat, cover the pan with a lid, and cook for 8 minutes – stirring once half way.
Remove from the heat and add the coconut cream.
Can be served immediately or kept for later.