CURRY MOOLIE

Serves 6–8

Curry moolie has its origins in India. It is a thick coconut based curry that can be enjoyed with bread or rice. The unique feature of this dish is the way the aubergines are prepared. The skin is completely peeled away, allowing the aubergines to become meltingly tender and to absorb the full flavour of the curry, making every mouthful a pleasure!

Round green aubergines
(eggplants/brinjals) 2

Cooking oil 4 Tbsp
Onion ½ peeled and sliced

Mackerel steaks 6, each about 120 g
(4⅓ oz), cleaned

Water 300 ml (10 fl oz / 1¼ cups)
Coconut milk 100 ml (3½ fl oz)
Salt ¼ Tbsp

Chilli Paste

Shallots 15, peeled
Large onions 2½, peeled and sliced

Turmeric 8-cm (3-in) knob, peeled
and chopped

Dried prawn (shrimp) paste (belacan)
50 g (1⅔ oz)

Lemon grass 2 stalks, ends trimmed,
tough outer leaves removed and sliced

Dried chillies 100 g (3½ oz), cut into
short lengths, soaked for 10 minutes,
seeds removed

1.   Pound or grind together ingredients for chilli paste until fine. Set aside.

2.   Wash aubergines and leave stems intact. Peel off skin using a vegetable peeler,
then cut aubergines lengthwise into quarters without cutting through so the quarters
are still held together by the stem.

3.   Heat oil in a pot and fry onion until soft. Add chilli paste and fry until oil rises.

4.   Add aubergines, fish and water. Lower heat and simmer until aubergines start to
become tender, then add coconut milk and salt. Cook until curry is thickened.

5.   Dish out and serve hot.

NOTE

•  This dish can also be prepared with prawns instead of fish.

120

EURASIAN HERITAGE

Cooking