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Spicy Goan aubergine curry
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- Dry roast the cumin and coriander seeds in a frying pan over a low heat for 2-3 minutes.
- Remove from the heat and crush lightly. Put them in a large saucepan with the cayenne, chillies, turmeric, garlic, ginger and 300 ml water.
- Bring to the boil, reduce the heat and simmer for 10 minutes until thickened. Stir in the coconut milk and tamarind paste.
- Arrange the aubergine slices in a foil lined grill pan and brush with some curry sauce. Cook under a hot grill, turning once, and brushing again, until golden. Serve with some more of the sauce. Serve with rice or naan bread
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