Mary’s Aubergine Curry

Nairobi, Kenya

No words, only memories and tastes of joy and nostalgia…

Ingredients:

10-12 small/ 5-6 large aubergines, cut into thin disks

Vegetable oil

3 tins/ 8 fresh chopped tomatoes

2 large onions (one for tom sauce and one for curry)

3 garlic cloves

2 tbsp tomato paste/puree

2 tbsp ginger

3 heaped tbsp garam masala

Salt and pepper 1tbsp each/ to taste for both the tom sauce and curry

Large handful fresh chopped coriander

3 heaped tbsp fish masala

2 chilli beef stock cubes or 2 (vegan) beef stock cubes

6/ 2-3tsp cardamom cloves

1 tbsp mixed herbs

1 tbsp lemon juice

1 squeeze of honey

1 tbsp chilli flakes

500ml hot water for curry

400ml hot water for tom sauce

Method: 

Put a large deep pan on high heat filled over half way with vegetable oil. Whilst the oil is getting really hot, cut aubergines into thin disks like this:

Test the oil is hot enough by putting a disk in and see if it fries. 

This next part is quite time consuming but deep frying makes all the flavour difference… trust me!

Add the disks in groups at a time, turning until golden brown.

Once fried, put aubergines to one side on a paper towel to soak up excess oil. Repeat the process until all the aubergine disks are fried and golden.

Take the oil off heat, put in a safe place and make sure it cools down fully. I usually pour my cooled oil back into its container to reuse later.

Roughly chop onion and add to a sperate well-oiled pan on medium to high heat. Onion should brown and soften. Add garlic, (preferably pre-ground) cardamom, mixed herbs, chilli flakes, lemon, honey and tomato paste. Stir. Turn heat down and add chopped tomatoes. Add hot water to 1 of the empty tomato cans and put into the pan. Let cook through and simmer for 15-20 minutes. Take off the heat and blitz with (hand-held) blender. 

Set this pomodoro, tomato sauce aside.

In another deep pan (last one I promise) finely chop an onion and add with oil. Medium heat until onion turns translucent. Add in dry spices— ginger, garam masala, fish masala—and let cook.

Once fragrant, add aubergine disks and stir for a few minutes. Add tomato sauce, 500ml of hot water and stir well. Add to pan stock cubes and stir. The longer you let the curry simmer the better it tastes, in my opinion. More water may be needed according to how thick your curry is looking. Add in salt and pepper to taste and large handful of fresh, chopped coriander.

Chef’s Notes:

To be paired with chapati! As I make this dish so often, muscle memory kicks in. This recipe, however, is one of the best I have found online!

Health Benefits:

Good for the soul and the mind