This aubergine curry is heroic in so many ways.
Every bite is an exploration of sour, sweet, bitter spiciness.
If you’re the kind of person who cowers with an overwhelming feeling of “I just like simple flavors” when they’re told something is going to have layers and layers of different flavours… you might want to try my baked pears with honey and ricotta instead. They are simple perfection and mellow flavours. But this aubergine recipe might be too much.
2. Every time I cook this for someone they are a teensy bit impressed
I know vegetarians often make the argument that vegetables can be just as delicious as meat. Well, although I agree, it is very hard to convince a die hard meat eater of that when you hand them a plate of chicken less caesar salad. This has a meatiness to it, that both vegetarians and meat eaters can delight in.
3. It reminds me of my grandma and my mum
The Truth about This Aubergine Curry
This curry is meant for special occasions like weddings. So, it isn’t meant to be a particularly healthy curry. Though it has loads of different spices which are all nutritious, the aubergine is deep fried. Just a spoiler before someone starts making this as their Monday dinner in a week when they’re trying to be healthy. For something healthy, my pomegranate chicken with some steamed quinoa or in a wrap.
- 1 Aubergine, cut into mini cubes
- vegetable oil, for deep frying
- 2 tsp fenugreek seeds
- 2 sprigs curry leaves
- 400ml full fat coconut milk
- 3 tsp spicy Jaffna curry powder
- 1 tsp dried tamarind
- 1 onion, finely chopped
- 2 cloves garlic, ground
- Add vegetable oil to a frying pan - it should be deep enough that the aubergine cubes "float around in it". Put it on a high heat. Add the aubergine cubes in batches - they shouldn't be on top of each other as this will prevent them from going nice and golden brown.
- When each batch is golden brown, remove from the pan using a slotted spoon and place on a plate with kitchen roll to absorb the oil.
- In a pot, add 1 tsp coconut oil at medium heat, then add in your onion and large pinch of salt and allow to go golden (don´t stir too much or they´ll go translucent instead of golden). Once they're golden, add the garlic and curry leaves and leave to cook for 3 minutes.
- Stir and add in your fried aubergine. Stir again. Sprinkle in a pinch of salt and stir again.
- Add in your fenugreek seeds and curry powder and stir again. Allow to cook for 5 minutes
- Now add your coconut milk and stir and turn the heat down slightly, put the lid on and allow to simmer.
- In a cup, place your tamarind and add warm water. Then use your hand to rub the tamarind in the water. Do this until the water is flavoured with tamarind and add the water into the pot and stir. Sprinkle in a large pinch of salt and stir again.
- Allow to cook for another 20 minutes on a low heat, stirring ever 5 minutes.
- Serve with rice and curry leaves on top.