One of my favourite restaurants in Southend specialises in Keralan cuisine – and when I couldn’t afford it but really wanted a rich, spicy curry, I decided to make my own version. Aubergines are comparitively expensive to buy individually, so look out for the bags of three or four, and eat them all week!
a pinch of salt
a fat clove of garlic
2 tablespoons oil
1 red chilli or a pinch of the dried stuff
1/2 teaspoon turmeric
1 tsp cumin (ground or seeds)
1/4 tsp English mustard
zest and juice of half a lemon, or a tablespoon of bottled lemon juice
1 x 400g carton of chopped tomatoes
a fistful of coriander, to serve
Cut the stems from the ends of the aubergines, and pierce the skin all over with a sharp knife or a fork. Pop into a mixing bowl or saucepan, and cover with cold water and a pinch of salt to draw out the natural bitter flavour. Leave to stand for 20 minutes.
Meanwhile, peel and finely chop the onion and garlic, and toss into a medium pan with the oil. Sweat the onions on a very low heat, stirring to ensure they don’t burn or stick. Finely chop the chilli and add to the pan, or pinch in your dried flakes. Add the turmeric, cumin and mustard, and stir to cook the spices a little.
Remove the aubergines from the water, cut into chunks and add to the pan. Stir in well to coat with the now-spicy oil, add the lemon juice and zest (if using), and turn the heat up to medium to brown the edges of the aubergine. Pour over the chopped tomatoes and simmer for 15 minutes, until the aubergines are tender.
Finely shred the coriander and scatter on top to serve.
Keralan Aubergine Curry from A Girl Called Jack. Photography by Susan Bell.
All text copyright Jack Monroe.