Hot and sour eggplant curry

all details

Eggplant (aubergine) goes particularly well with coriander, cumin and coconut rich, warm flavours but is surprisingly amenable to a wide range of ingredients, such as the curry-scented fenugreek and anise-flavoured fennel used in this dish.

Ingredients

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  • 1 large (about 500 g/1 lb 2 oz) eggplant (aubergine)
  • 2 small tomatoes
  • 2 tablespoons oil
  • 3 teaspoons fenugreek seeds
  • 3 teaspoons fennel seeds
  • 4 cloves, crushed garlic
  • 1 large, finely diced onion
  • 4 curry leaves
  • 1 1/2 tablespoons ground coriander
  • 2 teaspoons turmeric
  • 125 ml (4 fl oz/1/2 cup) tomato juice
  • 2 tablespoons tamarind purée
  • 2, finely sliced red chillies
  • 125 ml (4 fl oz/1/2 cup) coconut cream
  • 1 handful leaves, chopped coriander (cilantro)

Method

1. Cut the eggplant into 2 cm (3/4 in) cubes. Sprinkle with 1/2 teaspoon salt and set aside for 1 hour. Drain and rinse.

2. Chop the tomatoes into rough dice. Heat the oil in a heavy-based saucepan over medium heat. Add the fenugreek and fennel seeds. When they start to crackle, add the garlic, onion and curry leaves and cook for 3-5 minutes or until onion is transparent. Add the eggplant and stir for 6 minutes, or until it begins to soften. Add the ground spices, tomatoes, tomato juice, tamarind and sliced fresh chillies.

3. Bring to the boil, then reduce to a simmer, cover and continue to cook for about 35 minutes, or until eggplant is very soft. Stir in the coconut cream and coriander and season to taste.

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  • Main Ingredients - Eggplant
  • Course - Main-course

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Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

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Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
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Veal and pork polpetti

Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

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MrDog
Date and time
5 April