Shan Eggplant Curry

1. Soak Anchovies

Start by soaking the dried anchovies in ½ cup of warm water. This helps soften them and makes them blend seamlessly into the curry later.

2. Heat Oil and Turmeric

In a large heavy saucepan, heat the peanut oil over medium heat and add the turmeric. The turmeric will fizz, releasing its vibrant color and earthy flavor into the oil, signaling it's ready for the next step.

3. Cook Shallots, Ginger, and Tomatoes

Add the minced shallots to the pan and cook them until they soften, which should take about 4 minutes. Then, stir in the minced ginger and crushed tomatoes. Allow this mixture to cook for another 3-4 minutes until the ginger softens and the tomatoes start to break down.

4. Add Eggplants

Next, add the cubed Asian eggplant to the pan. Stir well to ensure the eggplant is thoroughly coated with the flavorful oil mixture.

5. Add Anchovies and Water

Drain the anchovies and add them to the saucepan along with 1 cup of water. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook until the anchovies melt into the eggplant, enriching the curry with their umami flavor.

6. Add Salt and Red Chile Oil

Add salt and Red Chile Oil to the pan. If you're using dried shrimp powder, add it now. Continue to simmer the curry, half-covered, until the oil rises to the surface, indicating that the flavors have melded perfectly.

7. Adjust Seasoning and Serve

Before serving, taste the curry and adjust the salt if necessary. Enjoy your Shan Mountain Eggplant and Anchovy Curry as a main dish or a flavorful side.