Hot and sour eggplant curry

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

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.


1 large (about 500g) eggplant

2 small tomatoes

2 tbsp oil

3 tsp fenugreek seeds

3 tsp fennel seeds

4 cloves, crushed garlic

1 large, finely diced onion

4 curry leaves

1 1/2 tbsp ground coriander

2 tsp turmeric

125ml (1/2 cup) tomato juice

2 tbsp tamarind purée

2 red chillie, finely sliced

125ml (1/2 cup) coconut cream

1 handful leaves, chopped coriander


1. Cut the eggplant into 2cm 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.