Friday, October 21, 2011

Indian-Thai Fusion Eggplant Curry

I love both the flavors of Thai food and Indian food.  So I knew mixing both these aromatic flavors together would be a marriage made in culinary heaven.  The eggplant is a perfect vegetable to try with this flavor combination because it can stand up to both the spices and the fish sauce that I used in the dish.  This eggplant curry can be eaten along with any Indian/ Sri Lankan rice and curry meal or even with a Thai meal.

1 large American Eggplant cut into bite size pieces
10-15 curry leaves
8-10 dry red chilies (optional)
1-2 green chilies sliced
1-2 Tbs of garlic ginger paste or 2-3 cloves of garlic minced with 1Tbs of ginger minced
1 medium onion chopped
1Tbs of curry powder (I used McCormick brand)
1 tsp red chili flakes (or to taste)
1/4 tsp turmeric
1/2 tsp fenugreek seeds
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2-3 Tbs fish sauce or to taste ( this is the salt in the dish)
1/2 can of coconut milk
1/2 cup water 
juice of half of a lime

Heat your wok on high heat and add 2Tbs of canola oil.  When heated add your onion, whole dried red chilies, fresh green chilies, curry leaves and cook for 2-3 minutes. 

Next add your fenugreek seeds, cumin seeds, mustard seeds and fry for another 2-3 minutes.

Then add your ginger/garlic paste and fry for another 2 minutes.

 Then add your cubed eggplant sprinkled with the turmeric. Fry for 2-3 minutes.

Now add your ground spices, curry powder and chili powder/flakes.  Fry for another 2-3 minutes.

Now add your fish sauce, 1/2 cup of water and coconut milk.  Cook for 20 minutes on the stove until the eggplant starts to soften and break down a bit.  I like the eggplant to be tender and soft.  Taste for seasoning.  If you like your flavors, turn off the stove and finish off with a little lime juice. 
 *note add more water as needed if you need to cook your eggplant longer.

Serves with rice and enjoy.  Serves 4-6 people.