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Kathirikai with Cumin Rice
Recipe by Faves Team
Take comfort in this heartwarming South Indian curry loaded with spice and crispy eggplant.
- Steps
- Ingredients
Ingredients
Fried Eggplant and Curry Leaves
Fried Shallots
Toasted Peanuts
Curry
Coriander Chutney
Coconut Dressing
Cumin Rice
To season
To Garnish
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Steps
- Preheat oven to 180°C.
- For the Fried Eggplant, cut each eggplant into 8-12 wedges. Sprinkle generously with salt and set aside for 1 hour. Using a tea towel, press gently or squeeze to remove excess moisture.
- Heat oil in a deep fryer or large deep saucepan to 180°C. Fry the eggplant pieces, in batches until tender and golden, about 3-4 minutes. Remove from the oil and spread over paper towel.
- Carefully add the curry leaves to the oil (they will splatter) and fry until bright green, about 30 seconds. Drain well and set aside until needed.
- For the Crispy Shallots, place shallots into a small saucepan with the oil. Place over medium heat and cook until the moisture evaporates and the shallots turn golden brown. Remove the fried shallots and spread out to drain on paper towel. Season with salt and allow to cool.
- For the Toasted Peanuts, place the peanuts onto a tray and toast in the oven for 10 minutes at 180°C. Use a pestle and mortar to crush the peanuts and add salt.
- For the Curry Sauce, place the shrimp paste into a small non-stick pan and toast over low medium heat until fragrant. Set aside.
- For the rempah (curry paste), place the shallot, chilli, 2 finely chopped lemongrass, turmeric, 3 lime leaves, ginger, garlic and grated coconut and 100ml oil into a food processor and process to a paste.
- Place a large saucepan over low-medium heat. Add the remaining 20ml oil, 1 bruised stalk lemongrass and 3 lime leaves and cook until fragrant. Add the rempah paste and cook for 20-25 minutes until the oil starts to separate away from the paste. Add the coconut milk, shrimp paste, palm sugar, lime juice and salt. Taste and balance the sauce. Stir in some coconut water before serving if the sauce has thickened too much.
- For the Cumin Rice, lightly toast the cumin over medium heat until fragrant and set aside. Place ghee and shallot into a medium saucepan and cook over low heat. Do not brown the shallots, sweat the shallots until cooked through. Add the toasted cumin, salt and washed rice to the shallots and mix well.
- Transfer the mixture to a rice cooker and add water. Cook the rice according the rice cooker instructions.
- For the Coriander Chutney, place ingredients into a blender and process into a smooth dressing. Transfer the chutney to a small bowl and set aside in the fridge until needed.
- For the Coconut Dressing, place ingredients into a bowl and whisk until well combined. Transfer to a small bowl and set aside in the fridge until needed.
- To serve, pour curry sauce onto serving plates and top with fried eggplant. Drizzle coriander chutney and coconut dressing over and around the eggplant. Sprinkle a generous amount of toasted peanut over the eggplant. Garnish with some fried shallots, curry leaves, sliced chillies and coriander leaves. Transfer rice to a serving bowl and garnish with fried shallots and curry leaves.
