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Vixey
02-09-2005, 04:06 PM
Vixey's Grilled Brinjal Patcheri :rolleyes:

If using long brinjals, slice in half lengthwise, and then half across.
If using the small round ones, just quarter them will do.

- Season brinjal with a drizzling of olive oil, salt & pepper, sambal belachan powder.

- grill it on a girdle until skin turns light purple and white side turns golden brown. Set aside

- Blend about 2 medium sized onions, 5 cloves of garlic and 1cm of ginger.

- Fry until aromatic with little oil

- In a bowl, mix about 2tbsp of meat curry powder with 1 tbsp of fish curry powder with 11/2 cup of fish stock, add a little rasam powder, cumin & fennel powder (about a teaspoon each)

- Add mixture to blended ingredients that are frying

- simmer for awhile on low heat

- add two heaped tbsp of tomato paste
- dash of lea & perrin sauce
- sugar to taste
- salt to taste

- when done, turn fire off, toss grilled brinjals in curry sauce

All amounts agak-agak lah...Vixey not professional chef!

Ski
02-09-2005, 04:24 PM
Thanks Vixey for Vixey's recipe. ;) Will tell wife to give it go tonight.