Easy Thai Eggplant Potato Curry - Hungry Lankan

Ingredients

• 500 g Thai Eggplants
• 2 medium yokon gold potatoes, sliced
• 1/2 Cup dried sprats/dry fish
• 1 large tomato, cut into chunks
• 2 green chilies, sliced
• 3 garlic cloves chopped
• 1/3 Cup chopped Onion/Asian shallots
• 1 3-inch piece of Ceylon cinnamon
• 1/4 tsp Fenugreek seeds
• 1 Small pandan leaf broken into pieces
• 1 sprig of Curry Leaves
• 1/2 tsp Turmeric Powder
• 1/2 tbsp Roasted Curry powder
• 1 tsp Chili powder
• Salt to your taste
• 1/2 Cup Water
• 2/3 Cup Thick coconut milk