Traveler’s Eggplant Curry from Burma: Rivers of flavor by Naomi Duguid

Name: Traveler’s Eggplant Curry from Burma: Rivers of flavor by Naomi Duguid
Ingredients: About 3 tablespoons dried anchovies, or substitute a generous 2 tablespoons Dried Shrimp Powder; ½ cup minced shallots; 1 teaspoon minced ginger; 3 tablespoons peanut oil; ⅛ teaspoon turmeric; 1 cup water; 1 teaspoon salt, or to taste; ½ cup minced or crushed tomato; About 1 pound Asian eggplants (3 medium) cut into ¾-inch cubes (about 4 cups); ½ to 1 teaspoon Red Chile Oil or store-bought

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This curry was one of the dishes on offer at a roadside eatery in the mountains of Shan State. It was a real find, with mild heat and a little reddish oil float

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Ingredients

About 3 tablespoons dried anchovies, or substitute a generous 2 tablespoons Dried Shrimp Powder
½ cup minced shallots
1 teaspoon minced ginger
3 tablespoons peanut oil
⅛ teaspoon turmeric
1 cup water
1 teaspoon salt, or to taste
½ cup minced or crushed tomato
About 1 pound Asian eggplants (3 medium) cut into ¾-inch cubes (about 4 cups)
½ to 1 teaspoon Red Chile Oil or store-bought