Indonesian eggplant curry

Ingredients for 4 servings:

• 2 large eggplants
• 1 tbsp tamarind pulp
• e.g. water, hot
• 1 bunch of spring onions
• 5 cloves garlic
• 1 piece(s) ginger, approx. 4 cm
• 1 stalk of lemongrass
• ¼ tsp shrimp paste (terasi)
• 1 tsp sambal oelek
• ½ tsp turmeric
• 2 tsp coriander powder
• 2 tsp cumin powder
• 2 tsp palm sugar or brown sugar
• 5 tbsp coconut oil
• 1 can coconut milk
• Salt
• 1 tbsp coriander leaves, finely chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Terong masak santen

Pour hot water over the tamarind pulp and let it steep. Slice the white parts of the spring onions into rings, grate the ginger, and dice the garlic and thick end of the lemongrass. Mix everything well with the remaining spices and palm sugar. Set aside a few onion rings for garnishing later. Cut the eggplant into cubes about 1 cm long and fry in the hot coconut oil for a few minutes, stirring constantly. Mix in the spice paste and fry briefly until it begins to smell. Deglaze with the sieved tamarind water. Add the coconut milk, cover, and simmer for about 30 minutes. Sprinkle with coriander leaves and spring onion rings to serve. This dish tastes great both hot and cold.