Aubergine Curry

Really fragrant curry which can be used with any meat you choose.

Serves: 4

Ingredients 

For the curry:

 1 large aubergine 

3 tbsp olive oil 

1 tsp fennel seeds 

1 tsp nigella seeds 

2 tsp ground coriander 

large pinch of turmeric 

large pinch of chilli powder 

2cm piece of ginger finely grated 

4 garlic cloves crushed or finely grated 

1 can peeled cherry tomatoes (or passata)

For the lamb 8 small lamb cutlets (or any meat of choice) , French trimmed 

2 tbsp plain yogurt 

¼ tsp turmeric 

olive oil , for frying 

To serve 

Yogurt 

Coriander leaves 

Nigella seeds 

Cooked rice 

Naan (optional)

Method

For the lamb / chicken breasts / pork chops, mix the yogurt and turmeric, and brush it over each cutlet. 

Cut the aubergine into large wedges. Put a good slug of oil into a frying pan and fry the on both side until they are browned all over and very soft (add more oil if you need to) – they should look almost translucent and lightly charred. 

Lift the wedges gently out of the pan with tongs, leaving the oil behind – if you have more than 1 tbsp oil left, pour some off. 

Put the fennel seeds and nigella seeds in the pan and heat them until they start to pop. 

Add the coriander, turmeric and chilli, and let the oil foam up a little with the spices. 

Add the ginger and garlic, and cook for 1 min, making sure the mixture doesn’t stick. 

Tip in the tomatoes and simmer the mixture for 3 mins or until it starts to thicken, then season well. 

Return the aubergine to the pan to continue cooking. 

Meanwhile, heat some oil in a frying pan. Salt the lamb cutlets (or other meat) on both sides and fry them until they are browned on the outside but still slightly pink inside (obv chicken or Pork just cooked). 

 Spoon some yogurt over the curry and sprinkle with coriander leaves and nigella seeds. Serve with the meat and rice with naan if desired.

Enjoy!