Looking for a recipe to break the fast with your family? Check out this anchovy eggplant curry below! The combination of eggplant with MamaKoKo’s coconut milk sauce certainly makes this dish even more delicious.
Ingredients:
- 500 gr round eggplant
- 150 gr anchovy fish
- 1 pcs MamaKoKo coconut milk
- 950 ml water
- 1 tsp salt
- 1 tsp chicken broth
- 10 Bird’s eye chilies
- 10 chilies pepper
- 8 cloves shallots
- 4 cloves garlic
- 1 galangal knuckle
- 1 ginger knuckle
- 1 turmeric knuckle
- 3 bay leaves
- 3 knuckle-sized lemongrass stalks
How to cook:
- Masukkan 10 cabe merah, 8 siung bawang merah, 4 siung bawang putih, 1 ruas jari lengkuas, 1 ruas jahe, 1 ruas jari kunyit bersama ke dalam blender sehingga menjadi halus Add 10 chilies pepper, 8 cloves of shallots, 4 cloves of garlic, 1 galangal knuckle, 1 ginger knuckle, 1 turmeric knuckle together into a blender until it becomes smooth
- Sauté the ground spices with 3 bay leaves and 3 lemongrass stalks the size of a knuckle
- Once fragrant when sauteed, add a little water, add 500 grams of round eggplant, 150 grams of anchovies, 10 whole chili peppers, 1 tsp salt, and 1 tsp chicken broth, then stir until evenly mixed
- After it’s evenly distributed, it’s time to cook until the eggplant is tender
- When it’s tender, add 1 pcs MamaKoKo coconut milk and 950 ml of water, then stir evenly until it boils
- After boiling, the curry is ready to be enjoyed!
How to serve:
- Prepare a large bowl to place the curry
- Take a small bowl to transfer a little of the curry
- The anchovy eggplant curry is ready to be enjoyed
