|Kari Terung Masak Santan (Eggplant in Coconut Milk Gravy) - Vegetarian|
|Saturday, 14 August 2010 17:15|
courtesy : Cik Erinna Yusof
Kari terung masak santan is a delicious eggplant curry in a coconut milk gravy. A mellow tasting curry, with a hint of different spices. It is served with; white rice, roti chanai, chappati or thosai.
400gm eggplant; sliced 2cm slantwise
Method of preparation:
Heat oil in the wok. Add fenugreek seed and mustard seed. When the smell is aromatic and the mustard seeds pop, add curry leaves, shallots and garlic. Saute till the shallot is golden brown. Next, add the curry powder paste. Mix well and stir for 2 or 3 minutes. Gradually, pour the coconut milk, tamarind juice and salt. Keep stirring till the curry boils. Add cut eggplant. Stir continuously till the eggplant is cooked. Then add coconut cream. Bring the curry to a boil again; while stirring. Turn down heat. Simmer. Serve with; white rice, roti chanai, chappati or thosai.
|Last Updated on Saturday, 06 August 2011 10:04|