Eggplant Curry w/ Tamarind & Mint
Preparation time: 40mins // Serves 2
- 1 large eggplant (aubergine)
- 1 tsp cumin seeds
- 1 tsp coriander (cilantro) seeds
- 1 tsp turmeric
- ½ tsp mustard seeds
- ½ tsp fennel seeds
- ¼ tsp black pepper corns
- ¼ tsp nutmeg
- ¼ tsp rock salt
- 2 tbs ghee or peanut oil
- 1 garlic clove, diced
- 1 red chilli, diced
- ¾ cup crushed tomato, fresh or bottled
- ½ cup water
- 1 tbs tamarind paste
- 2 tbs fresh mint leaves, roughly chopped
to serve
- ¼ cup shredded coconut
- ¼ sultanas (raisins)
- steamed basmati rice
Preheat the oven to 200°C (410°F)
Prick the eggplant with a fork a couple of times and place on non-stick baking tray and then into the heated oven.
Bake for 20 minutes until the skin has wrinkled and the eggplant is soft to touch. Remove from the oven and set aside to cool.
Grind the spices to form a dry paste.
Heat the oil in a large heavy based fry pan; add the ground spices and cook until fragrant, add the garlic and chilli, cook for a further 1-2 minutes. Add the crushed tomatoes and water and bring to the boil.
Meanwhile chop the cooled eggplant into 1-2cm cubes.
Add the eggplant to the sauce, season with tamarind paste (to taste), reduce heat to low and simmer for 15-20 minutes.
Add the fresh mint just before serving and stir through.
Place the coconut and sultanas on a baking tray and roast under a medium grill for 1-2 minutes until golden.
Serve the curry with steamed basmati rice, topped with coconut and sultanas. Mmmmmmmmmmm