Friday, October 5, 2012

Italian Fusion Eggplant Curry

Yum
Say what?  Italian curry?  Yes... that's right!   I took some anchovy fillets, that flavor so many wonderful Italian pastas, and I added it to an eggplant curry.  Guess what... it worked out great and I am so excited about this amazing dish.  I couldn't stop tasting forkfuls of this curry and squealing with joy.  I got the idea last week when I tried to "trick" my family into eating eggplant in a pasta dish.  I flavored the eggplant with the anchovies then and they loved it.  They never saw the eggplant coming in my Pasta alla Norma Casserole.  So I knew I had to try flavoring it for a curry.  You can't call me "Curry and Comfort" for nothing. :)  I took another gamble with this dish and won big.  I wish I had this luck with the lottery. LOL!

Ingredients:
2-3lbs large American style eggplant diced small
1 medium red or yellow onion sliced or diced
1 green bell pepper or green chilies sliced or diced
1 (2oz) can of anchovy fillets (in olive oil)
1 Tbs grated garlic (fresh)
red chili flakes to taste
salt and black pepper to taste
1 tsp apple cider vinegar
1/2 tsp turmeric powder
1 tsp curry powder
1 tsp cumin seeds
1 tsp black mustard seeds
10-15 curry leaves
1 cup half and half or milk

Directions:
 In a large pan (with lid) heat 2Tbs of canola oil with the anchovy fillets (plus the oil from the can) on medium-high heat (use lid when this is happening).  Once the anchovies melt into the oil add curry leaves, cumin seeds and mustard seeds and fry for 30 seconds (again it will splatter on you so put a lid on).   Then add the diced eggplant and saute in the anchovy oil for 8-10 minutes.
 
Once the eggplant cooks down and browns add the onions, peppers and garlic.  Saute for 2-3 minutes. Then add the curry powder, red chili flakes, turmeric, black pepper and salt (remember the anchovies will add salt already).

Fry for 3-5 minutes and add the vinegar next.

 
Then add the half and half or milk and cook for another 5-7 minutes.  Taste for salt and seasoning and serve hot with rice.   Enjoy.

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12 comments:

  1. You always amazed me with all your creativity with curry recipes,welldone.

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  2. superb yaa....irresistible..yummy

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  3. My students and I were discussing ways to cook eggplant and I will share this recipe with them next week. Thanks for helping me out.

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  4. I know what I ll make for my husband tomorrow! Brilliant dish idea. ;)

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  5. ok. I am going to have to give eggplant a chance. If your kids liked it, then chances are I will too. I probably just have never had it cooked right. I have never worked with it before. This will be my first recipe I try.

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  6. If I could only get the ol' hubby to like eggplant. But I could always make this just for me, right? Have a great weekend, Ramona!

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  7. Wow, this is amazing, what a winning combo! Have a great weekend Ramona!

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  8. You are the queen of mixing cultures my friend, this curry looks AWESOME!

    Cheers
    Choc Chip Uru

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  9. Hi,
    this recipes is very good.
    I have a blog with italian dish....
    Maybe someday I will use this recipe for pasta
    I love mix flavors.

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