Super Easy, Outrageously Tasty, Aubergine Curry (se-ot-ac)
Over a year ago
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Ingredients
- 2 large aubergines
- 3 tbsp oil
- ½ tsp black mustard seeds
- 1 bunch of spring onions finely chopped
- 115g button mushrooms
- 2 garlic cloves crushed or finely chopped
- 1 fresh red chilli. de-seeded and finely chopped
- 1x 400g can of chopped tomatoes
- 1 tbsp fresh chopped coriander
- 3 sprigs of corainder (to garnish)
- ½ tsp paprika or chilli powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- ¼ tsp ground turmeric
- 1 tsp salt (aromatic if possible)
Accompaniment
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Description
Impress yourself with this! It is so easy, great tasting and has a really good curry look. This simple curry was given to me by a Sri Lankan lad from the local shop from his mum.
Method
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1
1. Pre-heat oven to 200 degrees C. Brush both sides of the aubergines with a little of the oil, prick them with a fork and whack them in the oven for 30-35 mins until they are all soft and mushy. Mix all the 'magic masala' ingredients. Set aside.
2. Meanwhile heat the rest of the oil in a saucepan, chuck in the mustard seeds and fry them up for about 2 mins until they start popping and spitting at you.
3. At this point lob in the spring onions, mushrooms, garlic and chopped fresh chilli and fry up for 4-5 mins. Now add the 'magic masala' coating all the ingredients in the 'magic', fry for 3-4 mins. Pause to savour the aroma. Add the chopped tomatoes and simmer for 5 mins.
4. Remove the aubergines from the oven and cut in half lengthways. Scoop out the flesh with a fork (sideways is easier) and mash it up one time.
5. Add the mashed aubergine and chopped coriander and bring to the boil then immediately simmer for 5 mins.
6. Serve with wild rice or chapatti, roti, paratha, naan or anything really. You won't believe how easy and tasty it is!
Chef's Tips
Tip #1 - Grind up the cumin and corainder seeds rather than using allready ground. This adds texture and really pungent flavours. And it's more fun!
Tip #2 - Don't use whole tinned whole tomatoes - as the seeds disperse they will bitter the flavour.
Tip #3 - Use aromatic salt for the extra wow factor - (basically salt with a tiny touch of cinnamon powder).
Tip #4 - Try using mustard oil to add a different slant to the flavour.
Tip #5 - Reduce down for a lovely thick sauce to scoop up with naan or paratha.
Tip #6 - Don't be tempted to fry off the aubergine to save time - the baking is what retains the full flavour.
This was full of flavour and we all really enjoyed it. I will make it again but will double the quantities for a more generous meal for four.
This is brillaint! It's the dish that introduced me to Mydish and I make it all the time. It really does live up to the name you have given it! Thank you.
I roast the aubergines on the flames instead of putting them in the oven for more authentic smokey taste. I roast them until they are soft and smokey. I then put them in the cold water to remove the outer skin. Mesh as I cook.