Jungle Curry
Servings 2 people
Ingredients
for the curry paste:
- 1 tablespoon freshly ground black pepper
- 1 red onion peeled & chopped
- 5 cloves garlic peeled
- 5 large green chilli peppers
- 1 tablespoon ground cumin
for the curry:
- 400 g ground (minced) chicken (14oz) or pork or beef
- 3 long baby eggplant (aubergine)
- 2 tablespoons fish or soy sauce
- 1 bunch coriander (cilantro) leaves picked
Instructions
- For the curry paste: Process pepper, onion, garlic, chilli peppers and cumin in a food processor with a few tablespoons water until you have a thick paste.
- Heat a little oil in a large pot. Cook the meat, stirring often until browned and no longer pink.
- Add the curry paste and stir fry for 2-3 minutes or until everything smells amazing.
- Chop eggplant into bite sized pieces. Add the eggplant, 1 1/2 cups water and the fish / soy sauce. Bring to a simmer.
- Cook, covered for 5-10 minutes or until eggplant is very tender. Taste, season and serve with coriander leaves on top.