Hot and Sour Eggplant Curry

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.

SERVES 4

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 garlic cloves, crushed

1 large onion, finely diced

4 curry leaves

1½ tablespoons ground coriander

2 teaspoons turmeric

125 ml (4 fl oz/½ cup) tomato juice

2 tablespoons tamarind purée

2 red chillies, finely sliced

125 ml (4 fl oz/½ cup) coconut cream

1 handful coriander (cilantro) leaves, chopped

Cut the eggplant into 2 cm (¾ in) cubes. Sprinkle with ½ teaspoon salt and set aside for 1 hour. Drain and rinse.

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.

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.

Left: Chop the tomatoes into a rough dice, keeping the skin and seeds.

Right: When the eggplant is very soft, stir in the coconut cream.