Sri Lankan Aubergine Curry is a traditional Sri Lankan curry recipe for a vegetarian curry of aubergines that are fried and served in a spiced tomato and coconut cream base. The full recipe is presented here and I hope you enjoy this classic Sri Lankan version of: Sri Lankan Aubergine Curry.
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Ingredients:
2 medium aubergines, cut into 2cm pieces
1 tsp salt
½ tsp ground turmeric
Rapeseed (canola) oil for shallow frying
10 shallots
2 tbsp coconut oil
1 tsp black mustard seeds
1 x 3cm cinnamon stick
3 green cardamom pods, bruised
20 fresh or frozen curry leaves
2 3cm x 3cm square of pandan lea (ofptional)
1 red onion, finely chopped
2 tbsp ginger and garlic paste
10 green bird’s eye chillies, split lengthwise
2 large tomatoes, finely chopped
1 tbsp ground coriander
2 tsp ground cumin
2 tsp Kashmiri chilli powder
2 tsp light brown sugar
2 tbsp distilled white vinegar or coconut vinegar
1 tsp tamarind concentrate
250ml coconut cream
Method:
Place the aubergine pieces in a large mixing bowl and sprinkle with the ground turmeric and salt. Mix well to coat and allow to sit while you heat the oil.
Heat about a 5cm depth of vegetable oil in a large pan or wok until visibly hot, then add the aubergine. You should do this in two or more batches to maintain the heat of the oil. Fry until golden brown and then remove with a slotted spoon or spider and transfer to paper towels to soak up any excess oil.
Fry the shallots in the same way but these should only be lightly browned to soften. Transfer these to paper towels too. You can discard the cooking oil at this point.
Wipe the pan clean and then place it back over medium-high heat. Add the coconut oil and when it melts stir in the mustard seeds. When the mustard seeds begin to crackle, reduce the heat to medium and add the cinnamon, cardamom pods, curry leaves and the pandan leaves (if using). Infuse the ingredients into the oil for about 30 seconds and then add the chopped onion. Fry this for about five minutes or until the onion is soft and translucent and then stir in the garlic and ginger paste. Stir in the chillies and fry for 30 seconds and then add the remaining ingredients.
Simmer the sauce for a minute or two and then taste it. It should be a nice combination of sweet, sour and spicy. At this stage you can adjust the flavour to taste by adding more sugar, vinegar or tamarind. If you think it is too spicy, just add more coconut cream.
Once you’re happy with the sauce, add in the fried aubergines and shallots. Bring up to heat, stirring everything together to combine.
Season with salt to taste, turn into a warmed bowl and serve.
