Fried Eggplant in Spicy Coconut Milk Sauce (FOFOKI)
Fried Eggplant in Spicy Coconut Milk Sauce (FOFOKI)

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, fried eggplant in spicy coconut milk sauce (fofoki). One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Fried Eggplant in Spicy Coconut Milk Sauce (FOFOKI) is one of the most favored of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Fried Eggplant in Spicy Coconut Milk Sauce (FOFOKI) is something that I have loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can cook fried eggplant in spicy coconut milk sauce (fofoki) using 16 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Fried Eggplant in Spicy Coconut Milk Sauce (FOFOKI):
  1. Take 5 purple eggplant
  2. Take 3 Tbsp coconut milk
  3. Get 2 tomato, diced
  4. Make ready 1 chunk ginger, crushed
  5. Take 100 g anchovy / small shrimp, fried briefly
  6. Prepare 250 ml water
  7. Take GROUND SPICES
  8. Make ready 5 spring onions
  9. Get 2 cloves garlic
  10. Take 5 large red chilies
  11. Make ready 8 cayenne peppers (to taste)
  12. Make ready 2 hazelnuts
  13. Prepare 1/4 tsp turmeric powder
  14. Make ready 1/2 tsp coriander powder
  15. Make ready 1 tsp shrimp paste
  16. Take to taste Sugar and salt
Instructions to make Fried Eggplant in Spicy Coconut Milk Sauce (FOFOKI):
  1. Wash the eggplant, cut from the tip to the base (do not to break apart, leave the top end uncut).
  2. Soak eggplant in salted water about 10 minutes. Steam, friy, or grill the eggplant until wilted (not too done, so it still feels crunchy). Arrange in a serving dish and set aside.
  3. SAUCE: Sauté ground spices until fragrant, add the coconut milk and mix well. Add water and cook until boiling. Add diced tomatoes and remove from heat.
  4. Pour sauce and other seasoning above on top of eggplant, top with the already fried anchovies or shrimp. Ready to be served!

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