Resep Terong Kari ( Eggplant Curry Recipe )

 

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Yang akan Anda perlukan

1/5 kg terong ungu

250 gram santan kental

1 sachet bumbu kering kari ( dalam bentuk bubuk ya bunda, kalau tidak ada bunda bisa menambahkan bumbu-bumbu seperti merica, ketumbar dan jinten. Masing-masing sebanyak 1/2 sdt saja )

5 buah cabe merah

6 siung bawang merah

3 siung bawang putih

1 cm kunyit

1 buah kemiri

3 lembar daun salam

1 ruas lengkuas / laos, dikeprak

3 sdm udang rebon

Garam dan gula secukupnya

3 gelas air 

Minyak sayur untuk menggoreng dan menumis

Bersihkan dan cuci terong ungu ( buang bagian tangkainya ) belah menjadi 2 bagian lalu goreng sebentar ( minimal hingga sedikit layu )

Giling bumbu-bumbu seperti 1 buah kemiri, 1 cm kunyit, 5 buah cabe merah, 6 siung bawang merah, 3 siung bawang putih hingga halus

Panaskan minyak lalu tumis bumbu yang sudah dihaluskan hingga harum, campurkan 1 sachet bumbu kering kari dan 3 sdm udang rebon, aduk rata 

Tuangkan santan sedikit demi sedikit bersama 3 gelas air, aduk-aduk hingga mendidih

Masukkan terong ungu yang sudah digoreng bersama 3 lembar daun salam dan 1 ruas lengkuas yang dikeprak

Tambahkan garam dan gula ( di cicip ya bunda... sesuai selera, sambil terus diaduk perlahan ya bunda agar santannya tidak pecah )

Setelah terong lembut, angkat dan siap dihidangkan

1/5 kg eggplant purple

250 grams of coconut milk

1 sachet of dried herbs curry ( in the form of powder, if no you can add spices such as pepper, coriander and cumin. Each as much as 1/2 tsp )

5 red chilies

6 cloves of onions

3 cloves of garlic

1 cm turmeric

1 hazelnut

3 bay leaves

1 vertebra ginger or galangal, crushed

3 tablespoons dried shrimp

Salt and sugar to taste

3 cups water

Vegetable oil for frying and sauteing 

Clean and wash the eggplant purple ( discard the stems ) split into two parts and fry for a while ( at least until slightly wilted )

Milled spices, such as 1 hazelnut, 1 cm turmeric, 5 red chilies, 6 cloves of onions, 3 cloves of garlic until smooth

Heat the oil and stir fry the spice paste until fragrant, mix 1 sachet of dried herbs curry and 3 tablespoons dried shrimp, stir

Pour coconut milk little by little along with 3 cups of water, stir until boiling

Enter the purple eggplant that has been fried with 3 bay leaves and 1 vertebra galangal are crushed

Add salt and sugar, stirring constantly

After soft eggplant, lift and ready to be served

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