Sri Lankan Aubergine Curry

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October 3, 2017 by marksetchfield

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Serves 2, prep time 15 minutes, cooking time 20 minutes

6 mini aubergines sliced
Oil for deep frying
1 chopped red onion
4  garlic cloves chopped
6 5cm strips of fresh pandan leaves
4 curry leaves
6 cinnamon sticks
1 tsp of crushed cardamom seeds
3 tsp curry powder
1 tsp chilli powder
1 tsp turmeric
2 chopped tomatoes
1 ½ cans of coconut milk
1 tsp of sugar
1 tsp salt
½ juice of a lime
Steamed rice to serve

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Heat some oil in a deep pan, when the oil is smoking deep fry the aubergines until slightly browned. Remove from the oil and place on some kitchen towel to drain off the excess oil. Next, add two tablespoons of oil a to a deep pan. Gently saute the onions and garlic. Add the remainder of the ingredients and stir. Next, add the coconut milk and simmer for five minutes. Next, add the deep-fried aubergines, salt, sugar and a squeeze of lime. Simmer for another ten minutes, stirring occasionally. Finally, remove the cinnamon sticks, curry and pandan leaves. Serve with steamed rice, topped with some chopped coriander.

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