4 tablespoons curry powder of your
choice flush tablespoons-not heaped
1 medium onion finely chopped
1 teaspoon finely crushed garlic
1 teaspoon finely crushed ginger
1 tablespoon finely chopped thyme
1 heaped tablespoon chopped coriander
leaves, including root stems
6 curry leaves - alternatively
use kaffir lime leaves
1 heaped tablespoon coarsely chopped
coriander leaves for sprinkling on finished curry
salt and pepper to taste
2 tablespoons vegetable oil
Method:
Cut oxtail at joints or ask your
butcher to separate the oxtail pieces. Carefully remove all excess fat
from the oxtail pieces, without damaging the oxtail pieces. Put oxtail
pieces in pressure cooker. Just cover with cold water. Add 1 teaspoon of
salt and a pinch of ground black pepper. Cover the pressure cooker and
allow to cook under pressure over medium-high heat for 20 minutes or
until just cooked and tender, but firm. If necessary, cook again for a
few minutes at a time to ensure that meat is cooked and tender. Do not
overcook. Remove pressure cooker from heat and set aside. Do not pour
out the cooking water.
Finely chop the onion and the thyme leaves.
Wash the eggplant and cut into halves lengthwise. Cut the eggplant
halves into 3 cm pieces.
In a deep saucepan, large enough to contain
all the oxtail and eggplant pieces, add 2 tablespoons of
vegetable oil, 1 teaspoon each of finely chopped garlic and ginger,
curry leaves, 1 tablespoon chopped coriander root stems and leaves,
finely chopped thyme leaves and onion. Cook over medium high heat until
onion pieces become transparent. Add the finely crushed tomatoes. Stir
well and and add salt to taste. Mix well and allow to simmer over medium
high heat until tomatoes are cooked and well blended with the spices and
herbs. Stir sauce at intervals to prevent it from burning. If sauce
becomes too thick, add some of the oxtail cooking water and stir in. Add
4 tablespoons of curry powder (choose hot or mild curry powder-flush
not heaped tablespoons). Mix well into the sauce and allow to simmer
for a further 2-3 minutes.
Add eggplant pieces. Mix well with the curry
sauce until all eggplant pieces are covered in sauce. If sauce is or
becomes too thick, you may add little quantities of the oxtail cooking
water. Stir well, cover saucepan and allow to simmer over low-medium
heat for 20-30 minutes or until eggplant pieces are cooked to your
preference. Gently stir at intervals to prevent curry sauce and eggplant
pieces from burning. Add the oxtail pieces to the eggplant in curry
sauce mixture. Gently stir in and mix well together. Cook for a further
5 minutes to blend together the curry sauce, oxtail and eggplant pieces.
Add salt and pepper to taste. Mix well without crushing the oxtail and
eggplant pieces.
Gently transfer the oxtail pieces to a serving
dish. Pour over the eggplant in curry sauce. Decorate with the coarsely
chopped coriander leaves.
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Madeleine Philippe with your request. Designed and compiled by Madeleine
and Clancy Philippe.
Information contained in this homepage is given as supplied and in
good faith. No responsibility is taken for any losses or misgivings
which may arise from the use of any supplied information. Results
are very dependent upon cooking skills and as such, we cannot guarantee perfect
results from the use of our recipes for everyone. We welcome
emails bringing to our attention any inaccuracies or suggestions for
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