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Madras Curry with Eggplant

Recipe to follow.

Here it is:

2 1/2 tablespoons coriander seeds, dry-roasted and ground

1 tablespoon cumin seed, dry roasted and ground

1 teaspoon brown mustard seeds

1/2 teaspoon cracked black peppercorns

1 teaspoon cayenne powder

½ teaspoon red chili flakes

1 teaspoon ground turmeric

2 crushed garlic cloves

2 teaspoons grated fresh ginger

1 teaspoon cinnamon, ground

1 tablespoon cardamom, ground

4 tablespoons white vinegar

This will make a paste that you may refrigerate up to 2 weeks.

Put all ingredients except vinegar into small bowl and mix together well.

Add the vinegar and mix to a smooth paste.


¼ piece of lemongrass

1 cup pureed tomato

3 Japanese Eggplant, cubed

2 scallions, sliced

Coconut milk

2-3 tablespoons Curry paste


In a pan, sauté the scallion and eggplant with the tomatoes- add curry paste and enough coconut milk to make a nice sauce (1-11/2 cups) Addthe lemongrass and simmer 15-20 minutes. Remove the lemongrass before serving. Adjust the seasoning as you like and serve over rice. Serves 2-4 depending on course size.


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Taken on June 18, 2010