Terung
Masak Lemak (Malaysian style Eggplant in Coconut Milk)…we discovered this dish
in Kuala Lumpur in a small roadside joint…we were on a vacation with my parents and
since they are vegetarians, we went hunting for Malay Veg fare for one of the
meals…the guys were sweet enough to eliminate the shrimp paste for our portion
and this has been a regular on our menu since then…
Terung Masak Lemak (Malaysian style Eggplant in Coconut Milk)
Ingredients:
- Asian Eggplants, long thin ones, either purple or green, 4-5
- Garlic, 2-3 cloves, finely chopped
- Shallots, finely sliced, 4 -5 or Onion, finely sliced, 1 large,
- Coconut Milk, 500 ml
- Turmeric, ½ to ¾ tsp
- Salt, to taste
- Oil, 1 tbsp
- Fresh Red chilies, finely chopped, to taste
- Fresh Coriander leaves, to garnish
Instructions:
Slices
eggplants vertically and then cut into about 2 inch long sticks. Soak in
chilled salted water and keep aside till needed.
Heat
the oil in a pan/wok. Add in garlic and shallots and fry till onion gets
translucent.
Add
in the turmeric and coconut milk and bring to a boil.
Lower
the heat and add drained out eggplant. Let the curry simmer over low heat till
eggplant gets soft but, not mushy.
Add
salt to taste, give a final stir and switch off the heat.
Sprinkle
with red chilies and coriander leaves. Serve with steamed rice.
Notes:
If you want to cut through the richness of the coconut milk curry you can
either add a few pineapple chunks to the curry while it is cooking or serve the
curry and rice with lemon wedges on the side.
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