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1
Place eggplant pieces in a large bowl and dust turmeric on top.
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2
With your hands, massage turmeric into eggplant until it even coats the fleshy side of each piece.
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3
Set aside.
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4
Place tamarind pulp in a small bowl and mix with warm water.
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5
Let pulp soften, 10-15 minutes.
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6
Squeeze and massage softened pulp through your fingers, loosening fruit's pulp from sinew and seeds.
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7
With your fingers, remove all sold pieces and discard.
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8
You will have a caramel-colored extract.
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9
Pour oil to a depth of 1 inch into a 3-quart sauce pan (I used a wok) and place over medium to medium-high heat until hot but not smoking - about 365 degrees.
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10
You can test it by spearing a piece of eggplant onto a fork, dipping edge into hot oil.
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11
If it begins to fry and a froth of oil immediately bubbles around it, oil is ready.
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12
Fry eggplant in batches of no more than 3 pieces at a time (KOD note: In a wider wok you could probably get away with 10 pieces) until fleshy side of each piece just begins to turn golden, about 90 seconds.
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13
Eggplant should be just cooked and not at all soft or mushy.
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14
Using a slotted spoon, transfer eggplant to paper towels to drain.
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15
Turn off heat.
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16
Let oil cool for a few minutes, then pour off all but about 2 tablespoons (KOD note: Very important step; otherwise, you will have a very oily curry.
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17
).
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18
Reheat pan, this time over medium-low heat.
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19
Add garlic and shallots and cook until they turn limp and translucent, about 2 minutes.
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20
Do not let them turn brown.
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21
Add chiles and all ground spices.
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22
Saute, stirring gently to prevent from scorching, about 3 minutes.
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23
Add coconut milk and water, stir to combine and increase heat to medium.
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24
Bring coconut milk to a lively simmer and reduce heat so that mixture stays at a gentle simmer.
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25
Stir in tamarind, sugar and salt; continue to simmer about 15 minutes.
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26
Add eggplant and cook until it is fork-tender, about 1-2 minutes.
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27
Do not let it overcook and fall apart.
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28
Taste for salt and add as necessary.
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29
Transfer to a bowl and serve slightly warm or at room temperature.
