When i was bored to cook ennai kathrikka kuzhambu, i got the idea of trying Thai Eggplant Curry. I just Googled and went ahead to cook with what all ingredients i had at hand. I should tell you, that this is not an authentic Thai Recipe, this is customised recipe for an South Indian Vegetarian Palatte. But this won' t cheat you in any way. This is such a Flavourfull Curry that i have ever cooked. It was little spicy, little tangy, little sweety, little heavy. No flavours' dominated the curry and all played its role perfect.
Massaman Curry Paste:
Dry Roast the following:
1. Dry Red Chilli's - 8 - 10
2. Corriander Seed's - 2 tbsp's
3. Cumin Seed's - 2 tsp's
4. Cardamon - 2 pods
5. Cloves - 3
6. Cinnamon stick - 1" inch size (2 nos)
7. Nutmeg - 1/4 (crush a nutmeg and use a small part) **
8. Peanuts - 1/4 cup (Roast it seperately)
Grind along with the Dry Roasted spices:
1. Shallots - 10 - 12 / one Red Onion
2. Garlic - 5
3. Galangal / Ginger - 1 inch size
4. Soy Sauce - 1 and half tbsp.
5. Basil Leaves - 10
6. Tamarind Paste - 4 tbsp's.
It's authentic to grind using pestle and mortar. If you feel its tough to grind, add some tamarind water and grind to a fine paste.
Curry Paste on Top left and Tamarind water on Bottom right.
Ingredients for the Curry:
1. Eggplant's - 8
2. Potato's - 4 (chopped cubically)
3. Coconut Milk - 3 cup
4. Cooking Oil - 5 tbsp's
5. Tamarind Juice - 2 tbsp's
6. Palm Sugar - 3 tsp's
First Heat the oil in a Pan and add the chopped potatoes and and roast the potatoes till they are semi-cooked.
Add the freshly chopped Eggplant's to the pan and fry along with the potato's, till the eggplant's start to shrink and change its skin colour. add little bit salt to cook the eggplant's fast.
Now add the Massaman curry paste to the pan and saute it along with the eggplant's and Potato's. Let the curry paste get sauteed along with eggplant's for a minute. Add the Tamarind juice and let it boil for 2 minute's.
Slow the flame and add the Coconut Milk. Mix well. add salt to taste and Let it rest in slow flame for about 10 minute's.
Add the Palm sugar and mix well. also let the curry stand on slow flame for about 5 minutes.
Serve with some chopped spring onion's on top with Rice.
This is such a flavourfull curry with soft eggplant's and Potato's. It was little spicy, little tangy, little sweety, little heavy. No flavours dominated the curry and all played its role perfect.
A must try dish!!
** Do not use Nutmeg more than specified in the recipe, it makes your curry sweeter. so make sure its presence is not felt.