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Alevere Rick Steins Aubergine Curry

Alevere 

Alevere Aubergine Curry
Alevere Aubergine Curry

1 Meal Serving Ingredients

  • 1 aubergine
  • 1 tbsp olive oil
  • 10g ginger, chopped
  • 100g fresh chopped tomatoes (limited)
  • pinch garlic powder
  • 1 green chillies
  • ½ tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp fennel seeds
  • ½ tsp tumeric powder
  • ½ tsp pepper
  • fresh chopped coriander and mint

Method

  • Cut Aubergine length-ways into 6-8 wedges. Toss them with pinch of salt and set aside in a colander for 10 mins.
  • 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.
  • Put ginger, garlic and chilli into a food processor with 2 tbsp of water and grind into a paste.
  • 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.
  • 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.
  • 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.

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Elstead/Shackleford Road
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T 01252 933 133
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