Spicy eggplants with curry leaves
What To Cook Today recipe - Malaysian/Indonesian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb purple eggplant (washed and keep skin on, cut into 1/4-inch slices)
- Oil for deep-frying eggplant
- 15-20 green chili (seeded if you want and cut into strips)
- 10 shallots (finely sliced)
- 3 cloves garlic (finely minced)
- 2 Tbsp dried shrimp /ebi (soaked in water to soften and then drain off water)
- 1/4 cup of curry leaves
- 2 Tbsp oil
- Salt to taste
- FLOUR COATING:
- 1 cup rice flour
- 1 cup all purpose flour
- 3/4 cup water
- 1/2 Tbsp salt
Instructions
- 1
Preheat oil in a medium size pan for deep-frying the eggplants. Meanwhile, mix thoroughly the flour coating ingredients together and add the water a bit by bit. The mixture should be a consistency of a pancake batter (not too runny, and not too thick) add more water if you need to
- 2
Once the oil is hot enough, coat the eggplant one by one and deep fry until golden brown on both sides and set aside on absorbent paper towel and repeat until you are finish with all the eggplants. Arrange on serving platter
- 3
In a medium size pan, preheat 2 Tbsp of oil and saute the shallots, garlic and dried shrimp until fragrant. Add in the green chili and curry leaves and continue to saute until the shallots and chili are limp
- 4
Pour the chili on top of the eggplants and serve immediately