Fried Eggplant Curry (Vambatu Curry)

- Serves 3-4
​Sweet, sour and spicy Srilankan eggplant is probably my most favorite way to serve eggplant. Although traditionally made with deep-fried eggplant, I have made this dish innumerable times by roasting the king of vegetables in the oven instead; it still yields perfect results each time. Served with a bowl of steamed Jasmine rice, this is the perfect vegetarian meal. Enjoy the recipe!
Watch our short video on how to make quick and easy Srilankan Vambatu on Instagram.

Ingredients for Fried Eggplant Curry

​20g thick tamarind paste
600g purple Japanese eggplant 
coconut or vegetable oil, for cooking and deep-frying 
150g onion, sliced 
2 cloves garlic, chopped 
1-inch ginger, chopped 
2 green or red chili padi, slit 
20 curry leaves 
2 x 2inch pandan leaves
2 teaspoons mild curry powder, or to taste
1 teaspoon chili powder, or to taste 
1 teaspoon sugar 
1 teaspoon salt 
100g coconut milk
​For tempering:
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds

Recipe
  1. Soak tamarind in 1/2 cup of hot water for about 30 minutes. Next, massage tamarind with your fingers and strain the pulp into a bowl for later use. Discard fiber and seeds. 
    (You can also use a wide sieve placed in a bowl to extract tamarind pulp. Strain tamarind and water through the sieve, mashing it constantly in the sieve using the back of a spoon until all the pulp is out of the fruit. Discard leftover seeds and fruit in the sieve)
  2. Cut eggplant into 2-3 inch long strips. On medium flame, heat about 1-inch of oil in a frying pan for 5 minutes until hot and shimmering. Deep-fry eggplant pieces in batches until golden brown. Remove and place on a paper towel to drain excess oil, set aside. (Alternatively, eggplant can be roasted in a pre-heated oven at 220ºC. Brush eggplant sparingly with oil and roast for about 15-20 minutes or until golden brown)
  3. Heat 2 tablespoons oil in a wok, add mustard seeds, cumin seeds and fennel seeds. Then add onion, ginger, garlic, slit chilies, curry leaves and pandan leaves; sauté until onion starts to brown. 
  4. Next add curry powder, chili powder, fried eggplant pieces, tamarind pulp, sugar and salt. Mix well then add coconut milk and let it cook for few minutes on low flame. Stir gently before serving hot with steamed rice.
Note: Add a teaspoon of dry Maldive fish pieces to this recipe for a more meaty flavor. 
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