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Pajeri Terung – Eggplant Curry with Coconut
Pajeri terung comes from Malaysia, where it often sits on the table next to nasi minyak at weddings and feasts. Terung means eggplant. You fry the pieces golden brown beforehand, so they keep their shape in the sauce. The sauce of meat curry powder, coconut milk and tamarind tastes sweet, sour and hot at once. Kerisik, toasted coconut paste, makes it thick and nutty. Rice and a cucumber salad go well with it.
Pajeri Terung – Eggplant Curry with Coconut
Laura Chen
4
20 minutes
35 minutes
370
Malaysian
Main course
Pajeri Terung is a Malaysian eggplant curry. You fry the eggplant golden brown first, then fold it into a thick sauce of curry paste, coconut milk, tamarind and kerisik. Unlike pajeri nanas with pineapple, this version tastes more savory and less fruity.
Ingredients
For the eggplant:
- 2 large eggplants (about 700 g), quartered lengthwise and cut into 5 cm pieces
- 1 tsp ground turmeric
- 1 tsp salt
- 100 ml vegetable oil for frying
For the sauce:
- 1 cinnamon stick (about 5 cm)
- 2 star anise
- 3 cardamom pods, lightly crushed
- 3 cloves
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 15 g ginger, finely grated
- 3 tbsp meat curry powder (Malaysian kari daging), stirred with 4 tbsp water into a paste
- 1 tsp chili powder
- 200 ml coconut milk
- 150 ml water
- 2 tbsp tamarind paste (sour tamarind fruit pulp)
- 2 tbsp kerisik (toasted shredded coconut ground to a paste)
- 1 tbsp gula melaka (Malaysian palm sugar) or brown sugar
- 1/2 tsp salt
Instructions
- Toss the eggplant pieces with the turmeric and salt and let them sit for 10 minutes. Then pat them dry with paper towels.
- Heat the oil in a pan until very hot. Fry the eggplant in batches for 4 to 5 minutes, until golden brown all over and soft inside. Drain on paper towels.
- Put 3 tbsp of the frying oil in a pot. Toast the cinnamon, star anise, cardamom and cloves in it for 1 minute, until fragrant.
- Add the onion, garlic and ginger and fry for 4 minutes, until the onion is translucent.
- Stir in the curry paste and chili powder and fry over medium heat for 5 minutes, until the oil separates from the paste.
- Add the coconut milk, water, tamarind paste, kerisik and palm sugar. Simmer for 10 minutes, until the sauce thickens. Season with salt. Sweet, sour and hot should balance each other.
- Gently fold in the eggplant and warm it in the sauce for 3 minutes, without stirring much.
- Serve with rice, in Malaysia often with nasi minyak (ghee rice).
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