Eggplant and Yoghurt Stir Fry
Eggplant and Yoghurt Stir Fry
Tamarind adds a sour note to this eggplant masala recipe. You can buy it (as well as chilli oil) easily at Asian markets. This is a lovely eggplant stew.
Ingredients
Serves: 4
- 2 tablespoons curry powder
- 6 Japanese eggplants, quartered lengthwise
- 50ml chilli oil
- 12 onion shallots, sliced
- 6 cloves garlic, minced
- 2 teaspoons minced ginger
- 2 red chillies, sliced
- 50ml tamarind liquid
- 30ml fish sauce
- 4 tomatoes, seeded and quartered
- 200ml plain yoghurt
- small handful coriander leaves
Directions
Preparation:15min ›
Cook:15min ›
Extra time:30min marinating ›
Ready in:1hour
- Sprinkle one tablespoon curry powder over the eggplant and leave to marinate 30 minutes.
- Heat the chilli oil in a wok and fry the shallots, garlic, ginger and chilli for 30 seconds until softened, then add the other tablespoon curry powder.
- Add the eggplant, tamarind, fish sauce and tomatoes and cook for 10 minutes until the eggplant is soft. Stir in the yoghurt and coriander and heat through. Serve immediately.
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