Stracciatella with a Sri Lankan soul

Ingredients

Yield: 2–3
Cook time: 30 mins

1/2 eggplant, diced into 1/2 cm cubes
1 regular red onion, thinly sliced
2 sprigs curry leaves
A good glug of olive oil
Enough neutral oil to deep fry
200g fresh stracciatella or burrata
1/2 tsp Sri Lankan curry powder
1/2 tsp salt
1/3 tsp chili powder
1/4 tsp turmeric
A knob of butter
1.5 tsp mustard seeds
1 tsp Maldive fish flakes
1.5 tsp chili flakes

Instructions:

Season the cubed eggplant with salt, curry powder, turmeric and chili powder.
Deep fry in hot oil for 5–7 minutes until golden brown.


In the same oil, deep fry the onions until golden brown and crispy. Then fry the curry leaves briefly until crisp.


In a small skillet, melt the butter. Add the mustard seeds and Maldive fish flakes and let them infuse for about 45 seconds, stirring constantly. Don’t let the butter brown or burn.


Turn off the heat and stir in the chili flakes. Mix well and set aside.

To assemble, spread the stracciatella onto a plate, or if using burrata, gently break it open to release the creamy inside. Layer it evenly.


Top with the fried eggplant, onions and curry leaves.


Spoon the hot butter over the top and finish with a drizzle of olive oil and a sprinkle of flaky salt.

Serve with warm bread as a starter.

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Mom’s omelette curry

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Curried Sausage Rigatoni