Ingredients with Measurements:
- 2 large eggplants, cut into bite-sized pieces
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons vegetable oil
- 1 tablespoon turmeric powder
- 1 tablespoon paprika
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 1 tablespoon fish sauce
- 1 tablespoon shrimp paste (ngapi)
- 1 can (14 oz) coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the onion, garlic, and ginger and sauté for 2-3 minutes until fragrant.
3. Add the eggplant and cook for 5-7 minutes until slightly browned.
4. Add the turmeric, paprika, cumin, and coriander powder and stir to coat the eggplant.
5. Add the fish sauce and shrimp paste and stir to combine.
6. Pour in the coconut milk and stir to combine.
7. Bring the mixture to a simmer and cook for 10-15 minutes until the eggplant is tender and the sauce has thickened.
8. Season with salt and pepper to taste.
9. Garnish with fresh cilantro and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 20g
- Carbohydrates: 15g
- Protein: 5g
Substitutions for ingredients:
- You can use any type of eggplant for this recipe.
- If you don't have fish sauce, you can use soy sauce instead.
- If you don't have shrimp paste, you can omit it or use anchovy paste.
Variations:
- You can add other vegetables such as bell peppers, zucchini, or mushrooms.
- You can add protein such as chicken, beef, or tofu.
Tips and tricks:
- Make sure to cut the eggplant into bite-sized pieces so that it cooks evenly.
- You can adjust the spice level by adding more or less paprika.
- Stir the curry occasionally to prevent it from sticking to the bottom of the skillet.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the curry in a bowl with a side of rice.
Garnishes:
- Fresh cilantro
Pairings:
- Serve with steamed rice or naan bread.
Suggested side dishes:
- Cucumber salad
- Roasted vegetables
Troubleshooting advice:
- If the curry is too thick, you can add a splash of water or coconut milk to thin it out.
- If the curry is too thin, you can simmer it for a few more minutes to thicken the sauce.
Food safety advice:
- Make sure to cook the eggplant until it is tender and fully cooked.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Ngapi is a traditional Burmese ingredient made from fermented fish or shrimp paste.
Flavor profiles:
- This curry has a rich and savory flavor with a hint of spice from the paprika and cumin.
Serving suggestions:
- Serve the curry in a bowl with a side of rice and garnish with fresh cilantro.
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Region: Burmese