Traveler's eggplant curry from Burma: Rivers of Flavor by Naomi Duguid

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Accompaniments: Kachin rice powder soup with chicken and ginger

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • wester on January 15, 2015

    The family gobbled this up. Tweaks: halved the chile oil, added some lemon juice. Next time start with less salt. The amount was too small: I had used a bit more eggplant and still it wasn't enough for two adults and two children,

  • Delys77 on May 06, 2013

    Pg. 104 This was not a winner for the significant other who couldn't even finish it. The dish comes together easily but you do end up with a slightly fishy and mushy eggplant stew. I also found that it was lacking complexity so I added a bit of Black Rice Vinegar and a bit more chile oil. Overall I would repeat. She is correct that the shrimp powder does dissipate and become more savoury as the dish stews, but it still remains too pungent for our taste.

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