Cut the meat into cube-sized small pieces. Season with salt and pepper, marinate in oil with finely chopped onions, even finer chopped ginger, and the coriander for two or three hours.
Meanwhile, peel the potatoes and cut them into small pieces, and cook in boiling water. Mash them and let them cool. Chop the chives and coriander, chop the garlic and ginger very finely. Add everything to the cooled mashed potatoes. Season the mixture with nutmeg, salt, and pepper and form croquettes about the length of your thumb. Roll briefly in flour. Make a dough with 150 g flour, 250 ml water, and curry, put everything aside.
Slice the eggplant, season well with pepper and salt on both sides, and roll in flour. Make a dough with grated cheese, eggs, flour, sugar, a little salt, and a little pepper. Both doughs are very liquid, this is normal. If they are left in the kitchen for more than a few minutes, you will have to stir them again before using them.
eat oil in a pot to 165°C and start the grill outside.
Put the cubes of meat on skewers - only a few per skewer! Three to five pieces are the average in Madagascar, no more. Dip the Katelesy and the eggplants in the respective dough and immediately deep-fry them in the hot oil until they are golden brown and crispy. At the same time, grill the skewers (a few minutes will do). Serve while still hot. Serve with our delicious peanut sauce and tomato salad. Enjoy your meal!
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