Thoroughly wash the dried salted fish and
then cut into 5 cm pieces. Slice the eggplants thickly. Mix the tumeric
and salt. Rub the mixture onto the slices of eggplants and set aside for
30 minutes. Wash the chilies and slit lengthways. Drain the liquid
produced by the eggplants slices and dry each slice on a kithen towel.
Heat up a frying pan with a quater cup of oil. Separately fry the dried
fish, chilies, garlic, onion and eggplant, removing each to a dish after
frying. Replenish the oil if necessary. Put the coconut milk in a
saucepan. Add the ground and whole spices, tamarind dissoved in vinegar
and salt. Stir and brings to a boil. Add fried ingredients and keep
stirring as the mixture cooks, uncovered. When it thickens, add sugar
and stir to dissolve before serving hot.