Madras Curry with Eggplant

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    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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