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Aubergine curry with tomatoes, ginger & fennel seeds ❤️

Posted by jonathanadkins on
Aubergine curry with tomatoes, ginger & fennel seeds

Another dish taken from Rick Stein’s – Far Eastern Odyssey cook book. The recipe is nice and simple. Another contributing factor I picked this recipe as all I needed to purchase was the aubergines which cost 80p each. I had all the other ingredients in the house plus the mint that was used I picked from the garden.

Ingredients- 2 large aubergines top & tailed then cut into thickish slices, 150ml vegetable oil, large heaped tbsp of garlic & ginger paste, 2 green chillies, 2 tsp of fennel seeds, 1 tsp of cumin seeds, 1 tbsp of fresh ground coriander seeds, 1/2 tsp turmeric powder, 1 tin of chopped tomatoes, 1/2 tsp of ground pepper, 1 tbsp of chopped coriander & 1 tbsp of chopped mint.

Method-

Cut the aubergines into slices, place in a bowl and sprinkle salt over them for 10 minutes and put aside.

Aubergines with a sprinkle of salt.

Heat a large pan of oil…which looked scared!!!

Scary oil

Brush the aubergines with oil, place in the pan in small batches as you don’t want to overcrowd the pan. Brown them off and set aside.

Browning off the aubergines

Leave all the aubergines on a plate whilst you start the sauce.

Had to have a sneaky taste at this stage….so good.

Grind up your coriander seeds.

Coriander seeds

Heat a touch more oil in the same pan. Add the fennel and cumin seeds leaving them to sizzle for a few seconds.

Fennel & cumin seeds

Add the garlic & ginger paste along with the finely diced green chillies allowing them to cook for 2/3 minutes.

Added garlic & ginger paste plus diced green chillies.

The kitchen will start to smell amazing.

Cooking down mmmmmmm

Add in your ground coriander & turmeric frying off for a minute or so.

Smells sooo good ❤️

Add the ground pepper……

Quickly followed by the tinned tomatoes plus 3 tbsp of water.

Added chopped tomatoes and a touch of water

Bring this to a simmer.

Sauce coming together.

Allow this to gently cook for 20 minutes. This will deepen the flavours as the sauce thickens.

Thickened sauce

After 20 minutes, reintroduce the aubergines allowing them to come back to temperature for 3/4 minutes. Be careful not to over stir as the aubergines will start to break down, to be honest, a couple of mine did.

Aubergines added back into the sauce

Add in the chopped mint and coriander. Give it a gentle mix.

Added mint & coriander

Whilst the sauce was thickening I put on a small pan of rice, brought it to the boil and removed it from the heat so it could steam itself to become nice and sticky.

Finished dish – aubergine curry with tomatoes, ginger & fennel.

I do love using fennel due to its flavour. The fennel is a lovely under flavour throughout the dish. What a wonderful dish this was. Thank you Rick for introducing it to me.

Thank you for reading my ramblings. Just wanted to put this out there. I’m actually not to sure whether to continue writing up these recipes. I get stats back so I can see interactions and post visits / clicks. I have to be honest, hardly anyone is visiting my site. I originally started do doing this to help me relax and shut off a little. I’ve started writing a bit more recently due to being a little lost…. It’s hard to explain as I have a lot going on.

We will have to see if I continue. For now, I appreciate it that you’ve read this, thanks 🙏

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