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Indian eggplant curry
12 small eggplants (Japanese), diced
2 tablespoons Madras curry powder
1 teaspoons sea salt
2 tablespoons (30ml) peanut oil
1 small onion,
diced
1 teaspoon garlic, crushed
1 teaspoon ginger, minced
1 tablespoon (15ml) fish sauce
2 tomatoes, diced
3
⁄4 cup (180ml) yogurt
1. Mix the eggplants with half the curry powder and
the sea salt. Let sit for 20 minutes in a colander.
2. Heat the wok on high sear setting, add the oil,
onion, curry powder, garlic and ginger and cook
for 2 minutes.Add the drained eggplant and stir
fry, until well browned.
3. Add the fish sauce and tomatoes, reduce the heat
to setting 6, cook until the eggplant is tender.Mix
in the yogurt, but do not let the curry boil. (The
yogurt will separate).
Serve with steamed basmati rice.
Beef rogan josh curry
2 tablespoons (30ml) peanut oil
1
1
⁄
2
kg (31⁄2lb) diced chuck steak
1 brown onion diced
2 garlic cloved diced
2 tablespoons rogan josh curr
y paste
2 cans diced tomatoes
4 cups (1 liter) beef stock
1. Heat the wok on high sear, add the oil and then 1
lb (450g) of meat at a time to seal then remove.
Repeat until all the meat is cooked.
2. Add the onion and garlic, cook for
2 minutes before adding the curry paste. Mix the
curry paste and onions together.
3. Add the tomatoes and stock and bring to the boil,
add the meat. Reduce the heat to setting 2 - 4,
place the lid on, with the steam vent open, and
cook for 1 hour.
Serve with yogurt and steamed basmati rice.
While cooking wet dishes with the lid on, the wok
will turn on and off during the cooking process,
as the unit is thermostatically controlled.
Note
6-8
6