Seared Eggplant And Coconut Milk Curry Recipes

SIMPLE EGGPLANT MILK CURRY RECIPE (KATHIRIKAI PAAL CURRY)

Steps:

• Take the eggplant, cut it into medium sized pieces, and rinse it well.
• Chop the onions and slice the green chilies and garlic cloves. Also, take the curry leaves, turmeric powder, salt, and water. Besides, get ready with thick coconut milk. (Refer Note 1)
• Place the cooking pot over the stove. Add the pieces of eggplant, onions, green chilies, garlic cloves, curry leaves, salt, and turmeric powder.
• Switch on the flame and add the water. Mix everything well.
• Cook covered under the high flame for 4 to 6 minutes.
• Take off the lid, stir and mix everything. Again cook covered under high flame until all the water disappears. For me, it takes about 4 minutes.
• Now take off the lid and turn the flame to low. Mash the eggplant using a spoon for 1 minute.
• Add the thick coconut milk and mix well.
• Cook covered under low flame for 2 to 4 minutes.
• Take off the lid and taste the curry. Adjust salt if needed. (Refer Note 3)
• Serve and enjoy this Sri Lankan style easy eggplant milk curry recipe or Kathirikai paal curry.

THAI SEARED EGGPLANT AND COCONUT MILK CURRY

Steps:

• Heat a large skillet over medium-high heat. Add the olive oil and after the oil is hot, stir in the eggplant. Cook for 3-5 minutes, turning occasionally, until the eggplant is seared.
• Stir in the onions, ginger and garlic, and then cook for about 1 minute, or until soft. (If the pan is too dry from the eggplant absorbing all the oil, add a touch more olive oil when stirring in the onions.)
• Reduce heat to low and stir in the coconut milk, fish sauce, curry powder, brown sugar, black pepper and optional chilies. Simmer for about 2 minutes or until heated through and eggplant has absorbed some of the sauce.
• SERVE WITH Rice and garnished with cilantro.