Sri Lanka Fried Aubergine Curry

  • recipe

    Main Meal
    SRI LANKA Fried Aubergine Curry


    Mark Setchfield

Dish TypeMain Meal
Prep Time35
Cook Time0
INGREDIENTS Total items( 17 )
  • recipe India Gate Basmati Rice
    1 cup
  • recipe Afia Corn Oil
    500 ml
  • recipe Eggplant Pink Organic UAE
    6 pcs
  • recipe Red Onion India
    1 pcs
  • recipe Garlic Loose China
    4 cloves
  • recipe Curry Leaves India
    4 pcs
  • recipe Bayara Cinnamon Whole
    6 pcs
  • recipe Shan Red Chili Powder
    1 tsp
  • recipe Bayara Turmeric Powder
    1 tsp
  • recipe Pandan Leaves Thailand/Malaysia
    5 pcs
  • recipe American Garden Coconut Milk
    1.5 cup
  • recipe Sis Fine Granulated Sugar
    1 tsp
  • recipe Nezo Fine Sea Salt
    1 tsp
  • recipe Lime India
    0.5 pcs
  • recipe Tomato Malaysia
    2 pcs
  • recipe Bayara Curry Powder
    3 tsp
  • recipe Bayara Cardamom Jumbo
    3 tsp

How to Make

  • 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.