Eggplant masala from Spice by Christine Manfield
As you may have guessed by now, I have an obsession with eggplant. This is a great vegetable accompaniment to a meat, fish or chicken curry.
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Ingredients
- 200 ml thick plain yoghurt
- 2 tablespoons coriander leaves
- 12 Japanese eggplants, quartered lengthwise
- 2 tablespoons Madras Curry Powder
- 12 red shallots, finely sliced
- 50 ml Chilli Oil
- 2 teaspoons minced ginger
- 6 cloves garlic, minced
- 50 ml Tamarind Liquid
- 2 large red chillies, finely sliced
- 4 tomatoes, peeled, seeded and quartered
- 30 ml fish sauce
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