Brinjal Pachrey ( Pajeri Terung )

Brinjal Pachrey is a common Malay dish in the Peninsular. Thus far have not found it in Sarawak either in the restaurants or local friends.

It is curry based but thick and sweet with Kerisik as authentic flavour.

INGREDIENTS:
4 Long/Round Brinjals - cut to smaller size
2 tbsp Beef Curry Powder
2 tbsp Fish Curry Powder
4 Shallots*
2 cloves Garlic*
2 inch Ginger* (* sliced thinly)
1 Star Anise**
1 Cardamon**
4 Cloves**
1 piece Cinnamon Stick**
2 sprigs Curry Leaves**
1 handful Dry Shrimps
1 cup thick Coconut Milk
2 tbsp Roasted Coconut paste (Kerisik)
1tbsp Sugar
Salt

METHOD:
1. Heat up 5 tbsp oil & fry sliced ingredients* & those marked** until frgrant.
Add in dry shrimps and fry until shallots are brown.
Mix curry powder with enough water to form paste and add into the pot.
Stir fry until oil emerged out of the curry paste.
Add in coconut milk, Kerisik, salt & sugar; stir until boiled.
Add in brinjal.
Dish up when brinjals have softened.

2. Serve with white rice.