Rick Steins Aubergine Curry

  1. Cut Aubergine length-ways into 6-8 wedges. Toss them with pinch of salt and set aside in a colander for 10 mins.
  2. Heat a large frying pan over a high heat. Brush aubergines with the olive oil then fry in batches for 3-4 mins on each side until browned. Set aside in a bowl and repeat with remaining aubergine.
  3. Put ginger, garlic and chilli into a food processor with 2 tbsp of water and grind into a paste.
  4. Dry fry the cumin and fennel seeds until you can smell them (few seconds), then add ginger paste and leave this to fry for a further 2 mins.
  5. Add the coriander seeds and turmeric and fry for 1 min, then add the tomatoes, black pepper, 1 tbsp of water and pinch of salt. Cover and simmer for 10 mins until thickened slightly.
  6. Return the fried aubergine slices to the pan and stir well to coat in the sauce. Simmer for 5 mins, then stir in fresh coriander and mint and serve.