Monday, August 29, 2011

Easy Eggplant Curry

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I love Curry. But for the longest time I thought you boiled it in a big stew pot and that was the only way that it was done. My mom didn’t have any curry dishes in her rotation, which didn’t bother me too much because a lot of things she did make were really delicious, such as her scallop potatoes.. which I must blog about soon, and her farine pie.. that I will be blogging about as well.  When I visited a few households I would always see a big ole pot of curry chicken. This led me to believe that that was the only way to curry anything.

As I began to crave the taste for curry more and more I wanted to learn how to make it for myself. I tried a few different ways and it was just so so to me. I even tried those premix curry paste cubes sold in the grocery store.  Don’t get me wrong.. those are good and so quick and tasty. But I wanted to know how to do it from scratch!

My mother in law was visiting and took me to a Caribbean store on the other side of Atlanta. I picked up some soy, some coconut candy, a box of Sorrel Ginger tea for the hubby and some graham marsala. She pointed out to me the curry powder she uses for her dishes. Her curry dishes are delicious and full of flavor. I long to make curry as good as she does.  I had to start somewhere, so I picked up the brand she showed me which was Lalah’s.

Its simple to use and you can make a curry paste out of it if you don’t want to use it dry. The amount of the ingredients depend on the recipe you are using.. but in some case I eyeball it. I love curry and a little goes a long way but I always tend to use more then needed.

The most important thing about curry is sautéing the mix prior to adding your meat. That 1 minute of browning the fragrant spice in the frying pan makes a huge difference.  In making the eggplant curry, I heated my butter in the pan and added sliced onions. I fried the onions until they were light brown in color and then added 2 tbsp of curry. I also like to add graham marsala with my curry but this is not at all necessary. I bought it and wanted an excuse to use it! I stirred it for about a minute…until I smelled the flavors and the curry mixture turned a light brown. Don't over cook it and keep and eye on it as it browns quickly! Then I added my chopped eggplant and sautéed for a few minutes. I added some water, just enough to get the consistency that I wanted for the sauce. Remember this will thicken as it cooks. I let the Eggplant Curry stew for about 20 minutes.. on low heat until it was ready to eat!

You can eat alone, or over roti or naan bread.  I like it with peas and rice, or red beans and rice or just plain white rice.

At this time this is my curry method of choice. But I will be trying a ton of recipes of the Lalah's website. I am getting more confident with making it and can’t wait to try different meats and vegetables! By far this is the best curry seasoning I have had.  A pound container last a long time and the price is right for $4.70.

Feel free to let me know how you do your curry and what you like to add it with!

 

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