More Food Adventures: Curried Pork & Eggplant in Coconut Milk

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I love curried food. Chicken Curry has always been a favorite, and Beef Curry too. When I was in Singapore two years ago, I had a chance to try Lamb Curry, and it was oh so good. I also tried curried vegetables at the Indian Cafe, and loved it too. Yesterday, I was craving for curry, but I seem to have imagined curry, right after I saw the tanning supply of my sister. All those brownish liquid and spray that she kept locked in her closet. Anyway, what we had was pork, and some eggplants available. All the rest of the meat in the fridge were either marinated already or cut differently for specific usage.

So my version of curry comes in the form of Curried Pork & Eggplant in Coconut Milk. At least that's how I want to call it. I always start by having the garlic, onions and ginger heated with no oil in a dry pan. According to a friend of mine who cooks a really delicious curry, this process brings out the flavors in the dish. But unlike her, I only heated the three while the rest of the spices I placed after the pork.

I didn't use any oil because the fat of the pork somehow came out while it was cooking. And I didn't use fresh coconut for the coconut milk because we didn't want to go out just to buy it. Good thing we always have a ready mix for Ginataang Gulay, or Vegetables in Coconut Milk.

What I did was dissolve the coconut mix in water, together with the curry powder. And before adding the eggplant to the pork, I seasoned it and added chili powder.

After that, I poured the coconut milk/curry and left it for awhile to simmer.

I added the rest of my ingredients, mostly spices. We didn't have basil leaves, so I used Laurel Leaves instead. When it came to a second boil, I transferred it to a glass pot which also served as our serving dish later on.

After the last boil, I tasted the Curried Pork & Eggplant in Coconut Milk and when I got the taste perfectly to my liking, turned the stove off, and prepared the table.