Aubergine Eggplant Curry With Lemongrass Coconut Milk Recipes

Steps:

• Using a food processor, pulse the chillies, garlic, ginger and lemongrass to a coarse paste. Set aside. Mix the turmeric and chilli powder together and rub it all over the aubergine wedges.
• Heat the olive oil in frying pan, then brown the aubergines, remove from the pan and set aside. Cook the paste, sugar and shallots for a few mins, then return the aubergines to the pan. Add the fish sauce, coconut milk and stock or water, mix well, and bring the liquid to the boil. Reduce the heat and cook gently until the aubergine is tender, but not mushy, about 15 mins. Season to taste and sprinkle the coriander over the top. Serve hot with steamed rice or bread to mop up all the juices.

Steps:

• Heat 1/4 cup of the ghee in a large pot over medium flame, add the onions and sprinkle with the curry powder. Cook and stir for a few minutes until the onions are soft. Add the cashews, shredded coconut, coconut milk, and vegetable broth. Bring up to a simmer and cook for 15 to 20 minutes. In the meantime, prepare the eggplant.
• Cut the eggplant into chunks. Heat the remaining 1/4 cup of ghee in a deep skillet or Dutch oven and add the eggplant. Cook and stir until the eggplant gets charred and sticky.
• Puree the coconut sauce with a handheld blender, until it's pretty smooth. Pour the sauce over the eggplant and toss in the cinnamon stick and chile. Season with salt, to taste, and simmer for 15 minutes until thick. Give a squeeze of lemon to brighten the flavor, garnish with mint leaves, and serve with steamed basmati rice and/or flat bread.
• Put the butter in a heavy saucepan over moderate heat, swirl the pot around to ensure that it melts slowly and does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.
• Yield: 1 1/2 cups
• Toast the whole spices (coriander, cumin, fennel, cloves, mustard, cardamom and peppercorns) and the chiles in a small dry skillet over medium-low heat, shaking the pan often to prevent them from burning. Toast for a couple of minutes until the spices smell fragrant. In a clean coffee grinder, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the spice blend immediately, or store in a sealed jar for as long as 1 month.

Steps:

• Heat oven to 190C/170C fan/ gas 5. Spread out the aubergine in a roasting tin (you may need to use two) and drizzle with 3 tbsp of the oil. Turn the pieces over with your hands and season. Roast for 15-20 mins, tossing them halfway through cooking, or until they are dark golden and soft.
• Heat the rest of the oil in a flameproof casserole dish and cook the onions over a medium heat until they are soft and pale gold. Add the ginger, garlic and chilli, and cook for another 3 mins, then add the turmeric, coriander and cardamom pods (leave the pods whole). Stir for 1 min, then add the tomatoes and seasoning. Cook over a medium-low heat until the tomatoes begin to soften, stirring, then add the coconut cream, 75ml water and the aubergine.
• Bring to just under the boil - if it boils, the coconut cream will split - then turn down to a gentle simmer. Simmer for 30 mins, stirring every so often. Add the lime juice to taste, and check for seasoning. Add a pinch of sugar if it needs it. Stir in the coriander and serve with rice or naan breads. (Inform guests that there are some whole spices in the dish.)

Steps:

• In a cast iron or other heavy skillet, roast coconut powder, poppy seeds, sesame seeds and cumin seeds over low heat until light brown.
• Remove from pan to stop the cooking and cool.
• Put this coconut mixture in a food processor and process until it's grainy, reserve in a dish.
• Grind the roasted channa dal in a spice grinder until it is a fine powder and add to the coconut mixture.
• In a food processor, process the peanuts until they are coarsely ground.
• Wash and stem the eggplants.
• Cut each eggplant 2/3 into the wide end up to the stem - making an "X" - leave the stem end intact.
• Heat 1/4 cup oil in a skillet and cook the eggplants on low until soft.
• In a separate pan, heat the 2 tablespoons of oil to medium hot.
• Add the 1 teaspoon of cumin seeds and 1 teaspoon of mustard seeds to the hot oil.
• In a matter of seconds they will begin to pop - add the onions and stir.
• When the onions are beginning to brown, add the ginger garlic paste and the turmeric, cumin, coriander powder, chili powder and salt.
• Stir the spices into the onion then add the tomatoes.
• Stir in the tomatoes then add the coconut mixture along with the peanuts.
• Add the eggplants and 1 cup of the water.
• Stir and cook over low heat, covered for about 20 minutes.
• Add water a little at a time to maintain a nice smooth consistency.
• Add garam masala and 2 1/2 tablespoons of the chopped fresh coriander - stir.
• Check to see that it is salted to your taste.
• Put in a serving dish and garnish with the remaining chopped coriander.

Steps:

• Using a food processor, pulse the chilies, garlic, ginger and lemongrass to a coarse paste; set aside.
• Mix the turmeric and chili powder together and rub it all over the aubergine wedges.
• Heat the olive oil in frying pan,.
• brown the aubergines; remove from the pan and set aside.
• Cook the paste, sugar and shallots for a few mins, then return the aubergines to the pan.
• Add the fish sauce, coconut milk and stock or water, mix well,.
• bring the liquid to the boil; reduce the heat and cook gently until the aubergine is tender, but not mushy, about 15 minutes.
• Season to taste and sprinkle the coriander over the top.
• Serve hot with steamed rice or bread to mop up all the juices.