Ingredients with Measurements:
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon chili powder
- 1/2 teaspoon ground cardamom
- 1 (14-ounce) can diced tomatoes
- 1 (14-ounce) can coconut milk
- 1/4 cup tomato paste
- 2 tablespoons brown sugar
- 2 tablespoons fish sauce
- 1 tablespoon tamarind paste
- 1/2 teaspoon salt
- 2 cups pinagong, cut into 1-inch cubes
- 2 cups eggplant, cut into 1-inch cubes
- 2 tablespoons chopped fresh cilantro
Special Equipment Needed:
- Large pot
- Wooden spoon
Step-by-Step Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the ginger, cumin, coriander, turmeric, garam masala, chili powder, and cardamom and cook for 1 minute.
4. Add the tomatoes, coconut milk, tomato paste, brown sugar, fish sauce, tamarind paste, and salt and bring to a simmer.
5. Add the pinagong and eggplant and simmer for 10 minutes, stirring occasionally.
6. Remove from the heat and stir in the cilantro.
Time:
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 300
Fat: 17g
Carbohydrates: 28g
Protein: 8g
Substitutions for Ingredients:
- Vegetable oil can be substituted with coconut oil.
- Onion can be substituted with shallots.
- Fish sauce can be substituted with soy sauce.
- Tamarind paste can be substituted with lime juice.
- Pinagong can be substituted with any other firm fish.
Variations:
- For a spicier curry, add more chili powder or a pinch of cayenne pepper.
- For a milder curry, reduce the amount of chili powder.
- For a vegan version, omit the fish sauce and replace the fish with more vegetables.
Tips and Tricks:
- To ensure the eggplant does not become mushy, be sure to cook it for the minimum amount of time.
- To make the curry more flavorful, add a pinch of ground cloves.
Storage Instructions:
Store the curry in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the curry in a pot over medium heat until warmed through.
Presentation Ideas:
Serve the curry over steamed rice or quinoa and top with chopped fresh cilantro and a dollop of plain yogurt.
Garnishes:
- Chopped fresh cilantro
- Plain yogurt
- Lime wedges
Pairings:
- Steamed rice
- Quinoa
- Naan bread
Suggested Side Dishes:
- Roasted vegetables
- Green salad
- Cucumber raita
Troubleshooting Advice:
- If the curry is too thick, add a splash of water or coconut milk to thin it out.
- If the curry is too spicy, add a dollop of plain yogurt to balance out the heat.
Food Safety Advice:
- Refrigerate leftovers within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.
Food History:
Pinagong and eggplant curry is a traditional dish from the Philippines. It is a spicy and flavorful curry that is often served with steamed rice or quinoa.
Flavor Profiles:
This curry is savory, spicy, and slightly sweet.
Serving Suggestions:
Serve with steamed rice or quinoa, naan bread, and a side of roasted vegetables.
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