Ingredients with Measurements:
- 1 large eggplant, sliced into 1-inch pieces
- 1/4 cup bagoóng terong (fermented shrimp paste with eggplant)
- 1 can (14 oz) coconut milk
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 thumb-sized ginger, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp chili flakes
- 2 tbsp vegetable oil
- Salt and pepper to taste
- 2 cups cooked rice
Special Equipment Needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-Step Instructions:
1. Heat the skillet or wok over medium-high heat. Add the vegetable oil and sauté the onion, garlic, and ginger until fragrant.
2. Add the bagoóng terong and stir-fry for 2-3 minutes.
3. Add the sliced eggplant and bell peppers. Stir-fry for 5-7 minutes until the vegetables are slightly tender.
4. Add the turmeric, cumin, coriander, and chili flakes. Stir-fry for another 2-3 minutes.
5. Pour in the coconut milk and bring to a boil. Reduce the heat to low and let it simmer for 10-15 minutes until the sauce thickens.
6. Season with salt and pepper to taste.
7. Serve hot with cooked rice.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 380
Fat: 27g
Carbohydrates: 30g
Protein: 6g
Sodium: 720mg
Fiber: 6g
Sugar: 8g
Substitutions for ingredients:
- Bagoóng terong can be substituted with regular bagoóng or fish sauce.
- Eggplant can be substituted with zucchini or squash.
- Red and green bell peppers can be substituted with any color of bell peppers or other vegetables like green beans or carrots.
Variations:
- Add shrimp or chicken for a protein boost.
- Use different types of curry powder or paste for a different flavor profile.
- Add more chili flakes or fresh chili peppers for a spicier kick.
Tips and Tricks:
- Make sure to slice the eggplant into even pieces for even cooking.
- Use a wooden spoon or spatula to stir-fry the vegetables to prevent them from breaking apart.
- Adjust the seasoning to your liking by adding more salt, pepper, or chili flakes.
Storage Instructions:
- Store any leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the curry in a microwave-safe dish or on the stovetop until heated through.
Presentation Ideas:
- Serve the curry in a bowl with a scoop of rice on the side.
- Garnish with fresh herbs like cilantro or basil.
Garnishes:
- Fresh herbs like cilantro or basil
- Sliced red chili peppers
Pairings:
- Serve with a cold beer or a glass of white wine.
Suggested Side Dishes:
- Steamed vegetables like broccoli or bok choy
- Naan bread or pita bread
Troubleshooting Advice:
- If the sauce is too thin, let it simmer for a few more minutes until it thickens.
- If the sauce is too thick, add more coconut milk or water to thin it out.
Food Safety Advice:
- Make sure to cook the vegetables thoroughly to prevent any foodborne illnesses.
- Store any leftover curry in the refrigerator and consume within 3 days.
Food History:
- Bagoóng terong is a popular condiment in Filipino cuisine, made by fermenting shrimp paste with eggplant.
Flavor Profiles:
- This curry has a rich and creamy coconut milk base with a savory and slightly sweet flavor from the bagoóng terong. The spices add a warm and earthy flavor with a hint of spiciness.
Serving Suggestions:
- This curry is perfect for a cozy dinner at home or for entertaining guests. Serve it with rice and your favorite side dishes for a complete meal.
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Region: Philippine