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       Madeleine Philippe

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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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Please note that all spoonful measures are flush not heaped spoonfuls.   Join our mailing list for latest recipes and newsletter.    Share  

Oxtail curry with eggplant
"Cari queue de boeuf avec bringele-Cari la queue boeuf ek bringele"  Share 
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  1. 1 kg oxtail-separated at joints and meaty pieces
  2. 1 kg Lebanese eggplants
  3. 450 grams canned finely chopped tomatoes
  4. 4 tablespoons curry powder of your choice
    flush tablespoons-not heaped
  5. 1 medium onion finely chopped
  6. 1 teaspoon finely crushed garlic
  7. 1 teaspoon finely crushed ginger
  8. 1 tablespoon finely chopped thyme
  9. 1 heaped tablespoon chopped coriander leaves, including root stems
  10. 6 curry leaves - alternatively use kaffir lime leaves

ox tail curry with eggplant 
  1. 1 heaped tablespoon coarsely chopped coriander leaves for sprinkling on finished curry
  2. salt and pepper to taste
  3. 2 tablespoons vegetable oil


  1. 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.
  2. Finely chop the onion and the thyme leaves. Wash the eggplant and cut into halves lengthwise. Cut the eggplant halves into 3 cm pieces.
  3. 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.
  4. 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.
  5. Gently transfer the oxtail pieces to a serving dish. Pour over the eggplant in curry sauce. Decorate with the coarsely chopped coriander leaves.
  6. Serve hot on rice with a tomato with chilli chutney or cucumber salad.
  7. Enjoy.
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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 improvement.