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.
