When we think about curry, we are dreaming of this thick, golden brown liquid that embodies a lot of spices and heat. Burmese’s curry is the exact opposite–it is usually quite thin (and at times, hardly any liquid), and contained very little spices. However it does not mean Burmese’s curry ain’t tasty.
The traveller’s eggplant curry is quite easy to prepare. And it doesn’t take too long to cook. I was rather surprised when I first tasted this curry. When I looked at the gravy, I thought it will taste boring. No! You get the fragrance from the shallot and anchovies, and all the flavours are soaked up by the eggplants. This dish is actually quite rich but the acid from the tomatoes help to tone it down.
Because the curry is not chock-full of spices and chillies, you can still taste the flavours of the core ingredient. And for those who fear of heat in their food, Burmese’s curry is a good place to start. It is now a staple at my dinner table.
Traveller’s Eggplant Curry
(Adapted from Naomi Dugid’s Burma: Rivers of Flavor)
I love eggplants but I always fear of eating really bitter ones. Initially I was thinking of salting the eggplants before cooking (to get rid of any bitter liquid). It was not necessary at all. As long as the eggplants are well-cooked, the sweetness from the anchovies will penetrate into them.
Serves 2 as a main course, 4 as a side
1) 250g eggplants, cut into ¾” cubes (lengthwise)
2) ¼ cup minced shallots (around 6-8 cloves of baby shallots)
3) ½ teaspoon minced ginger (around one small thumb size)
4) ¼ cup minced tomatoes (1 medium size tomato)
5) 1½ tablespoons dried anchovies, soak in warm water for 5 minutes, drained and minced
6) 1½ tablespoons vegetable oil
7) A good pinch of turmeric (I used half of 1/8 teaspoon)
8) ½ cup of warm water
10) Fish sauce (optional)
11) Chilli oil (optional)
- Place a medium-sized saucepan or wok over medium low heat, and add in the oil and turmeric. Once the turmeric starts to sizzle, throw in the minced shallots. Do a quick stir and ensure the shallots are all coated in the turmeric oil mixture.
- Stir shallots occasionally for around 3 minutes. Once soften, add in the minced ginger and tomatoes, and cook for another 3-4 minutes. If the mixture looks a bit dry, you can in a few tablespoons of water.
- Once the ginger softens, add in the eggplants. Stir and make sure that the eggplants are well coated in the tomato mixture.
- Once the eggplants are coated, add in the minced anchovies and water. At this stage, increase the heat to medium high, and let the curry comes to a boil. Once boiled, lower the heat to low and let it simmer for 5 minutes.
- After 5 minutes, season the curry with salt, fish sauce and chilli oil (if using) accordingly to taste.
- Once seasoned, let the curry cooks for another 15 minutes. If you like your eggplants to be very soft, let the curry cooks for a further 15 minutes. I prefer mine to retain a bite.
- At this stage, you can adjust the seasoning accordingly to taste. I usually just add a bit more water so that I can have more gravy. Once seasoned, serve warm with rice.