Sri Lanka Fried Aubergine Curry

INGREDIENTS Total items( 17 )
India Gate Basmati Rice 1 cup Afia Corn Oil 500 ml Eggplant Pink Organic UAE 6 pcs Red Onion India 1 pcs Garlic Loose China 4 cloves Curry Leaves India 4 pcs Bayara Cinnamon Whole 6 pcs Shan Red Chili Powder 1 tsp Bayara Turmeric Powder 1 tsp Pandan Leaves Thailand/Malaysia 5 pcs American Garden Coconut Milk 1.5 cup Sis Fine Granulated Sugar 1 tsp Nezo Fine Sea Salt 1 tsp Lime India 0.5 pcs Tomato Malaysia 2 pcs Bayara Curry Powder 3 tsp Bayara Cardamom Jumbo 3 tsp

INGREDIENTS Total items( 17 )

Heat some oil in a deep pan.
When the oil is smoking, deep-fry the aubergine. Drain off the excess oil on some kitchen towel.
In the same pan, add the chopped onions and garlic. Add the remaining ingredients and stir.
Add the coconut milk and simmer for five minutes. Stir in the deep-fried aubergine aubergine, sugar, salt and a squeeze of lime. Simmer for 10 minutes.
To serve, remove the cinnamon sticks, curry and pandan leaves and plate with the steamed rice.

Main MealSRI LANKA Fried Aubergine Curry