Serves 4, prep time 15 minutes, cooking time 20 minutes
INGREDIENTS
6 mini aubergines sliced
Oil for deep frying
1 chopped red onion
4 garlic cloves chopped
6 5cm strips of fresh pandan leaves
4 curry leaves
2 cinnamon sticks
1 tsp of crushed cardamom seeds
3 tsp curry powder
1 tsp chilli powder
1 tsp turmeric
2 chopped tomatoes
1 ½ cans of coconut milk
1 tsp of sugar
1 tsp salt
½ juice of a lime
Steamed rice to serve
METHOD
Heat some oil in a deep pan, when the oil is smoking deep-fry the aubergines until lightly browned.
Remove from the oil and place on some kitchen towel to drain off the excess oil.
Next, add two tablespoons of oil to a deep pan.
Gently sauté the onions and garlic.
Add the spices and stir.
Now add the coconut milk and simmer for five minutes.
Next, add the tomatoes and deep-fried aubergines, salt, sugar and lime.
Simmer for a further 10 minutes, stirring occasionally.
Finally, remove the cinnamon sticks, curry and pandan leaves.
Serve with steamed rice, topped with chopped coriander.