Aubergine in Rich Curry (Paceri Terung)


6 tbsp Cooking oil
5 Shallots, peeled and sliced
3 cloves Garlic, peeled and sliced
2.5 cm knob Ginger, peeled and sliced
2 sprigs Curry leaves
3 cm length Cinnamon stick
3 Star anise
3 Cardamoms
3 tbsp Meat curry powder, mixed with a little water into a paste
2 Aubergines (eggplants/brinjals), long variety, cut into two and halved lengthwise with end intact
250 ml Coconut milk, extracted from grated coconut and 250 ml water
Salt and sugar to taste
1 tbsp Pounded roasted grated coconut (kerisik)




Heat cooking oil in a pan and fry shallots, garlic, ginger, curry leaves, cinnamon stick, star anise and cardamoms for 5 minutes. Add meat curry powder and stir-fry for 3 minutes. Stir in aubergines and coconut milk. Season with salt and sugar to taste. Pour in a little water and add pounded roasted grated coconut. Continue to cook until done. Serve with steamed white rice.

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