Eggplant Curry No-Fry Sri Lankan Style Using Coconut
A curry of aubergine, coconut milk and coriander, seasoned with curry leaves and cumin and cooked in a pan. It comes to the table with rice or flat bread.
40 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 30 min · 40 min total
- medium
- 1
Preheat your broiler, placing the rack about 6 inches below the heat source. Cut the eggplant into 1/2 inch thick round slices (no need to peel). Place the slices on a baking sheet and lightly brush with about 1 tbsp of the oil, on both sides.
- 2
Place the tray under the broiler and cook on one side for about 4 minutes, flip and do same on other side. It will depend on your broiler, you're looking for light browning on both sides. Remove and set aside to cool slightly.
- 3
When you're able to handle the eggplant, cut the pieces into quarters. Place them in a bowl along with 1/2 tsp sea salt, the cumin, coriander, turmeric, fennel, cayenne and lime juice. Toss gently.
- 4
Put the remaining tbsp of oil into a skillet and bring to medium-high heat. When hot, add the cinnamon stick and a few seconds later, the curry leaves if using. Stir once and then add in the sliced onion.
- 5
Let the onion saute for a few minutes and then add in the seasoned eggplant. Mix that together and continue to cook for a few minutes.
- 6
Add the mustard seeds to the coconut milk and pour it into the pan. As soon as it starts to bubble, reduce the heat to medium-low and cook for about 5 more minutes.
- 7
Adjust seasonings to your taste (salt, pepper, lime juice, cayenne -- ). Serve hot with rice or flat bread.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
