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
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.