Thai Taste Pea Aubergines 210g

Product Information

The plant is usually 2 or 3 m in height and 2cm in basal diameter, but may reach 5m in height and 8cm in basal diameter. The shrub usually has a single stem at ground level, but it may branch on the lower stem. The stem bark is gray and nearly smooth with raised lenticels. The inner bark has a green layer over an ivory color (Little and others 1974). The plants examined by the author, growing on firm soil, had weak taproots and well-developed laterals. The roots are white. Foliage is confined to the growing twigs.

Cumin seeds– cumin seeds are added to hot oil to release flavour. You can use mustard seeds as an alternative. Sow a couple of seeds per pot in or cell tray in decent peat free seed compost. Sieve over the seeds and use a tamper to firm the soil covering gentlyCholinergic poisoning has been reported as a result of the consumption of Solanum torvum berries prepared in Jamaican dishes. [10] [11] Uses [ edit ] Culinary [ edit ] Pla duk phat phet is a fried Thai catfish curry, here containing solanum torvum Turkey berry apparently is native from Florida and southern Alabama through the West Indies and from Mexico through Central America and South America through Brazil (Little and others 1974). Because of its rapid spread as a weed in disturbed lands, it is difficult to tell which populations are native and which are introduced. Turkey berry has been introduced and naturalized

Grind the saffron threads to a powder with a mortar and pestle, transfer to a small bowl and pour over 2 tablespoons of hot water. Set aside. Peel and finely dice the onion. Wash the aubergine and pat dry using a clean kitchen towel. Cut the aubergine into medium size dice just before you start cooking. Solanaceous steroidal glycoalkaloids and poisoning by Solanum torvum, the normally edible susumber berry. Smith SW, Giesbrecht E, Thompson M, Nelson LS, Hoffman RS. Toxicon. 2008 Nov;52(6):667-76 doi: 10.1016/j.toxicon.2008.07.016 To make the jungle curry paste, put all the ingredients for the paste in a small blender with 2 tablespoons of water and blitz. Alternatively, finely chop them all, then pound to a paste with the water in a pestle and mortar. It’s up to you. Turkey berry plants can be grown from seed or stem cuttings and grow in anything from semi-shade to full sun. It is a perennial shrub that can grow up to 2-3m tall but beware the small thorns on the stems, particularly in young plants!Name - Solanum torvum Sw. synonyms". Tropicos. Saint Louis, Missouri: Missouri Botanical Garden . Retrieved 19 February 2010. By this point, I thought I'd seen it all when it came to Thai ingredients, but no as well as all the usual suspects, he throws in a new one; red turmeric. This is the fresh root we more often see in powdered form; from experience, I can assure you, it's equally staining – my fingers look like those of a committed smoker for some days after cooking his recipe, but my word is it worth it. Strong, salty, spicy, rich and aromatic, Thompson's curry is as overwhelming and thrilling as a Bangkok street market. I omit the optional roasted coriander seeds, as I feel they interfere with the fresh flavour of the dish, and to make it absolutely perfect, I add half a teaspoon of palm sugar as a counterpoint to the savoury notes of the shrimp paste, which rounds things out nicely. Tip #1: You can make a big batch of the curry paste then freeze it for up to 1 year. The paste can also be used to fry rice but if you can't take spicy food, you may want to use a little less dried chilli in the curry. They can be killed by translocated herbicides applied to the leaves or the cut stumps (Pacific Island Ecosystems at Risk 2001).

Pan fried aubergines are stir-fried in a onion, garlic and tomato masala and basic Indian spices. The finished curry is garnished with plenty of fresh coriander. There's an unmatched thrill in bumping into someone from your school or city in the most unexpected corner of the world. It's almost the same thrill when you find an ingredient you have grown up with in a completely unexpected milieu or cuisine. It's what I experienced when I bit into a pea aubergine in a Thai Green curry at Benjarong, Chennai's first Thai restaurant more than a decade ago. It was only my second fine dining Thai experience; my first was the Thai Pavilion (at the Vivanta by Taj - President) in Mumbai. Globe: Aka the American eggplant, this aubergine has that definitive shape, mild flavor and spongy texture. Due to its size (10in/25cm), it’s great for slicing and grilling as well as the classic eggplant parmesan. This is my favourite pork for braising as it's tender but not too fatty. You can substitute with other cuts of pork. (Note that using pork belly will release a lot of oil in the curry so you may have to skim the oil off the surface.) In Thailand, it's known asMakhuea phuang and it's called Sundakkai in Tamil Nadu. Solanum Torvum has been called everything from turkey berry to wild eggplant to pea aubergine. These berries look like green peas - it's easy to mistake them for green peas in curries except that they contain brown seeds that lend the berries their bitter flavour.

Get my 5 bonus Indian sweet recipes, updates and more!

Heat the coconut cream in a small saucepan, and allow to come to the boil. Once it has reduced and begun to split, add 4 tbsp curry paste and mix, stirring continuously until aromatic – taste to see whether the spices are cooked. Don’t forget to follow me on social media using the buttons below– I can’t wait to see you all there! Return the dish or tin to the oven and set a timer for 15 minutes. When the time is up, stir the contents to make sure all sides of the aubergine cubes are roasting. Set the timer again for another 15 minutes and return to the oven.