Khayan Thee Sipyan - Burmese Eggplant Curry

 

Khayan Thee Sipyan

Long cuts of eggplant combined with crab sauce, are simmered to a delectable softness nestled in a piquant gravy of sweet, sour and umami aromas and taste. If crab paste is not available, shrimp powder can be substituted.

Serve with hot, steamed rice, as a side dish. 

Ingredients

1 large Indian/globe eggplant, sliced and cut in long lengths

1 tsp. turmeric

salt to taste

2 + 2 Tbsp. vegetable oil

2 Tbsp. crab paste or shrimp powder

1 large onion, minced

1 large tomato, minced

1 tsp. garlic paste

1 tsp. chili/paprika powder

2 tsp. grated palm sugar/brown sugar

3 tsp. fish sauce

4 stalks green onion, minced, for garnish

Directions

1. Toss eggplant pieces with turmeric and salt.
2. Heat 2 Tbsp. oil, fry eggplant over medium-high heat until golden brown and set aside.
3. Heat remaining oil, stir-fry remaining ingredients and simmer for 5 minutes over medium heat until oil resurfaces.
4. Return eggplant to skillet, stir gently to coat with gravy and simmer over low heat for 5 minutes.
5. Remove from heat and garnish with green onions.

Serve as a side dish with hot, steamed rice.