Sri Lankan Eggplant Curry with Coconut Roti
Sri Lankan Eggplant Curry with Coconut Roti
This Sri Lankan recipe requires you to prepare the roti in advance, ideally eight hours prior or the night before. Allowing the gluten to rest overnight ensures the roti has a soft, pliable texture once cooked. The aromatic spices and creamy coconut milk infuse the curry with authentic Sri Lankan flavour, pairing beautifully with the […]
Servings
4
Prep time
Cook time
Recipe
Vegetarian
Ingredients
- Roti
- ½ cup unsweetened desiccated coconut
- 2 tins coconut milk, reserving ½ cup for the coconut roti
- 1¾ cups plain flour
- ¼ cup coconut flour
- 1½ tbsp butter
- 1 green chilli, diced
- 1 spring onion, diced
- Good pinch salt
- 4½ tbsp cold water
- Eggplant Curry
- 2 medium/large eggplants
- 2 tbsp olive oil
- 1 tbsp mustard seeds
- 1 tsp fennel seeds
- 1 onion, finely diced
- 6 cloves garlic, crushed
- 1 tsp turmeric
- 2 tsp coriander powder
- 2 tsp cumin
- 1 tsp cinnamon
- Salt & pepper
- 4 large fresh truss or vine-ripened tomatoes, chopped
Method
- Combine the desiccated coconut and the reserved ½ cup coconut milk, then set aside for 5 mins.
- Mix the plain and coconut flours together well. Add the butter and rub it into the flour using the fingertips.
- Add the soaked coconut to the flour mixture, along with the chilli, spring onion and salt. Mix thoroughly.
- Gradually add the cold water 1 tbsp at a time until a dough forms.
- Wrap the dough in cling film and leave it to rest at room temperature for at least 8 hrs, or overnight, to allow the gluten to relax
- Preheat the oven to 180°C.
- Slice the eggplants lengthways from top to bottom into pieces approximately 1.5cm thick. Score a criss-cross pattern into the flesh of each slice.
- Use a heavy-based rectangular baking dish suitable for both on the stove top and in the oven.
- Add the olive oil and heat to medium. Add the mustard and fennel seeds; once they begin to pop, stir in the diced onion and crushed garlic, cooking until the onion softens.
- Stir in all the spices and chilli, cook for 1 min to release their aroma and season with salt and pepper.
- Place the sliced eggplant into the spiced onion mixture, ensuring both sides are well coated. Cook each side for 2 mins.
- Add the chopped tomatoes, stir through, and cook for a further 5 mins.
- Transfer the dish to the oven and bake for 20 mins.
- Remove from the oven, pour in the remaining coconut milk, mix well, and return to the oven for another 10 mins.
- While the curry is cooking, divide the rested roti dough into 8 equal portions. Roll each piece into a circle the size of a bread-and-butter plate.
- Heat a non-stick pan over medium to high heat.
- Place each roti in the pan, pressing the fingertips gently into the top to create small pockets that will puff up and turn golden. Cook for 1–2 mins per side. Once cooked, keep each roti warm under a tea towel as you prepare the remainder.
- To serve, spoon the eggplant curry onto the roti bread. Enjoy with cutlery or use your hands to dip the roti into the curry. Either way, savour this delicious Sri Lankan dish.
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