Chop the eggplant into 1.5 cm pieces. Soak for 5 minutes in water with pinch of salt, and then firmly squeeze out excess water.
Finely chop the green pepper, thinly slice the garlic and break up the curry roux into small pieces.
I used a frozen bell pepper mix. It's very useful to have. (Recipe ID: 1241433)
Heat vegetable oil and garlic in a frying pan and fry over medium heat. Once the garlic is fragrant, add the minced pork and fry.
Once the meat has changed colour, add peppers and eggplant, and fry until soft. Add the ingredients listed under A and simmer until the moisture has evaporated.
Place the mixture from Step 5 on top of cooked white rice, sprinkle grated cheese and enjoy.
The curry is quite strong, so mix well with the rice and enjoy. It's more delicious if you add lots of cheese.
Story Behind this Recipe
I like adding eggplant to curry, and this time I added it to dry curry.
The amount of water needed depends on the kind of curry roux you use. I used a box with 8 cubes, which requires 900 ml of water, so when using 2 cubes, I usually add 220 ml. For this recipe, I used 110 ml, half the amount.