While the oil is heating up, line a large plate with paper towels.ģ. Working in batches and using a slotted spoon, place the planks in the oil. Heat the oil to 375☏ over high heat, then lower the heat to medium to maintain that temperature during frying. Let the planks rest on a paper towel–lined plate for 15 minutes.Ģ. To fry the eggplant, pour vegetable oil to a depth of at least 2 inches into a large stockpot or Dutch oven and clip a candy thermometer to the side, making sure it doesn’t touch the bottom. INGREDIENTSĢ medium eggplants (about 2 pounds), cut into 2 x 1-inch planksġ tablespoon, plus 2 pinches, kosher saltġ/4 cup fresh cilantro leaves, for garnish INSTRUCTIONSġ. Sprinkle the eggplant planks with 1 teaspoon of turmeric and 1 tablespoon of salt. Like most curries, this is best served over fresh basmati rice. If you have extra hands in the kitchen, the two aspects of this dish could be made simultaneously. The eggplant slices need to sweat a bit prior to frying, which helps them crisp up better. This eggplant curry is a crowd favorite at Eat Offbeat. Photography © 2021 by Penny De Los Santos.įried eggplant in creamy curry leaf, fenugreek, and tomato sauce. Katarica Curry is an excellent choice for a cold winter evening, from Sri Lanka to your dining room! Excerpted from The Kitchen Without Borders by The Eat Offbeat Chefs with Siobhan Wallace. This fragrant curry features eggplants, spiced with turmeric and garnished with cilantro. Eggplant lovers, this Katarica Curry recipe is for you!
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