Kalukanda House Aubergine Curry
The owners say...
"Two of our absolute all time favourite dishes served up by chef and loved by all are his Aubergine Curry and Fresh Prawn Curry.
So we thought we’d share it with you here, a few of our lovely guests who are amazing cooks themselves, learnt how to do this first hand"
Aubergine Curry – to make 4 portions
- Sri Lankan aubergines are smaller than the ones we are used to in the UK – slimmer and with a lighter, varigated colouring, they were selected at Habaruduwa market with many other ingredients including shallots, garlic and chillies.
- Take 3 aubergines, halve and finely slice. Finely slice 2 medium onions. Set aside separately.
- Take 1 garlic bulb, peel and grind in pestle and mortar. Add 1 inch of root ginger and pound into the mix with a large pinch of black mustard seeds – make sure the paste is fine enough for use. Grate 1 inch cube Jaggary and set aside. (Jaggary is a cane sugar found in Sri Lanka and used in cooking.
- Add 3/4 teaspoon of turmeric to the aubergine and mix thoroughly.
- Fry the aubergine in a wok of vegetable oil slowly so it does not burn
- Separately fry the onions and throw in a handful of curry leaves at the last minute – remove and set aside.
- In a separate casserole dish add 1 tbl spoon vegetable oil, then add minced garlic mix and 1/2 tsp chilli flakes and fry for 1 min. Add jagary, 2 tsp white sugar and 1 tbl coconut vinegar. Stir for 1 min then add fried aubergine and onions, mix through gently and set aside to serve.
PRAWN CURRY – serves 4/5
- Take 500g of fresh prawns
- Peel the prawns and add the following and mix
1 Tsp turmeric
1/2 tsp black pepper
1/2 chilli powder
1 Cinnamon stick – broken
6 curry leaves and 1/2 a rampay leaf (local ingredient)
1/2 tsp salt and mix up
- Heat tbsp veg oil add
1 sliced shallot
1 dried chilli (chopped)
3 minced garlic cloves
Stir into the oil and add prawn mix and 1 cup of water
Add 1/2 cup coconut milk and 1/2 finely chopped tomato
- Taste taste taste – pop a little of the gravy onto your palm and taste, season as needed
Serve in pretty dishes with fragrant rices and other curries