Thai aubergine curry

Thai aubergine curry

Ela batu

By
From
S is for Sri Lankan
Serves
4
Photographer
Kim Lightbody

Ingredients

Quantity Ingredient
2 tablespoons vegetable oil
1 teaspoon mustard seeds
1 onion, finely sliced
3 garlic cloves, finely chopped
2 green chillies, deseeded and finely chopped
5 curry leaves
1 tablespoon Sri lankan curry powder
1 teaspoon ground turmeric
1 teaspoon salt
300g thai or small aubergines, halved
400ml coconut milk
1 lime, juiced

Method

  1. Heat the oil in a large frying pan or wok, then add the mustard seeds and cook on a low heat for 30–40 seconds until they pop.
  2. Add the onion, garlic, chillies and curry leaves and stir-fry for 10 minutes on a medium heat until evenly golden brown. Add the curry powder, turmeric and salt and stir-fry for 1 minute. Add the aubergines and stir-fry for a further 5–6 minutes until softened.
  3. Add the coconut milk, bring to the boil, then simmer for a further 10 minutes until the aubergines are completely cooked through.
  4. Season with the lime juice, then taste and add more salt as needed. Serve hot.
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