Salted Fish and Eggplant Curry Recipe

Salted Fish and Eggplant Curry Recipe

Ingredients : Serves 6

250 g dried salted fish

2 medium eggplants

1 teaspoon turmeric, ground

Salt to taste

12 fresh chilies

10 cloves garlic, peeled

1 onion, finely sliced

3 cups coconut milk

3 tablespoons curry powder

1/4 cup malt vinegar

1/2 teaspoon salt

1-2 teaspoons sugar

Oil for frying

Small stick cinnamon

Tamarind pulp


Method :

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.


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