Liberal Recipes: How to make Maldivian Eggplant Curry. (takes 30 mins if your quick)



Apart from visiting a school to rally more troops, nothing extraordinary happened today and I am still living in Addu’s equivalent of Little Venice, so please be entertained by and salivate over this lovely recipe for some Eggplant Curry.

Mild disclaimer: foodies amongst you might find this to be a very liberal recipe and I don’t apologise at all in advance if it doesn’t come out well. You will learn for next time. I believe in steep learning curves. The curry should not be super liquidey but there should be enough gravy that you can’t really tell what vegetable the eggplant is. Think of the final product as something you could give someone to test if they knew what eggplant was by taste alone, because I couldn’t quite work out what I was eating first time around.

Before we get started, there are a few safety precautions you need to take into consideration. The women in this kitchen were knife wielding genii: they chopped onions and eggplant like samurais on heat. Don’t be so cavalier if you are, like me, not an expert.


Where the magic happens

Eggplant curry (serves quite a few I think, it depends how much eat person eats, really.)

  • A lot of eggplant, all chopped up into sizeable chunks.
  • Lots of onion, sliced up
  • As much garlic as onion, not mass wise obviously fool, but maybe as many cloves as there are bulbs.
  • Curry leaves (I’m told lemongrass can be used as a substitute)
  • Chilli Powder
  • Masala Powder
  • A mixture of Cinnamon, Cardamom and Cumin powder.
  • Tomato puree/paste
  • Milk (they only have powdered here, so normal milk will be fine)

Right. First things first you have to do your preparation, kids. The eggplant all has to be fried before you put it in the curry, it seemed to make an appearance quite late in the show; so fry that eggplant until its pretty darn brown, but not so much its eggcrisps. Chopped onion in the pot but leave the garlic for the minute. Put the aforementioned onions into the pot with your curry leaves/lemongrass (don’t know how much you want, so add as much as you feel like).


Roughly should look like this…

Then start to fry this stuff for a bit, grating the garlic over after a minute or two. Once onions are browned, add two tablespoons of chilli powder (again, depends whatchu like for spice) and three tablespoons of Masala powder for the colour (should be dark red/brown). I was told “add salt to taste”, but no tasting was done and a whole load of salt was thrown in so again, whatever suits you, but think of your blood pressure if you’re really really old or unfit. Then add your half a teaspoon of the 3 C’s powder for a little kick, along with three to four table spoons of tomato puree and enough milk to add some extra gravy and really get the juices going. By this point you should have had that pot on the ring of fire for about 10-15 minutes; if I recall correctly, it is now that you add the pre-fried eggplant. Having mixed it all in together you really are ready to go.

It can be eaten with rice, or jappati, or by itself. If it doesn’t taste great then you have blatantly just not followed this recipe properly, so sort it out yourself.


I’m actually quite tanned, it’s just the contrast, honest!


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