Karavadu vambotu curry

Karavadu vambotu curry

Salt fish and eggplant curry

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
250g dried salted fish, (glossary)
500g eggplants
1 teaspoon ground turmeric
1 teaspoon salt
125ml oil, for frying
12 large banana chillies, seeded and split lengthways
10 garlic cloves, peeled and left whole
1 large onion, thinly sliced
1 tablespoon tamarind pulp
60ml malt vinegar
750ml coconut milk
3 tablespoons Ceylon curry powder
1 cinnamon stick
1/2 teaspoon salt, or to taste
1-2 teaspoons sugar, to taste

Method

  1. Rinse the dried fish, drain well, then cut into 5 cm pieces. Slice the eggplants thickly, rub each slice with the turmeric and salt and set aside in a colander for 30 minutes. Drain the liquid given off from the eggplant slices and dry each slice on paper towel.
  2. Heat half the oil in a frying pan over medium heat. Separately fry the dried fish, chillies, garlic, onion and eggplant, removing each to a plate once cooked — it may be necessary to replenish the oil as it is used up, as the eggplant absorbs quite a lot.
  3. Soak the tamarind pulp in the vinegar for 10 minutes. Squeeze to dissolve the pulp in the vinegar, then strain, discarding the seeds and fibre.
  4. Put the coconut milk into a saucepan with the curry powder, cinnamon stick, tamarind liquid and salt. Stir until it comes to the boil, add the cooked fish, chilli, garlic, onion and eggplant and keep stirring frequently as the mixture cooks. When it is thick, add the sugar and stir to dissolve before serving.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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