Description Edit

Ingredients Edit

• 500 g aubergine (washed, de-stemmed and cut into slices)
• 50 g Semi-dried smoked Tuna (cleaned, cut into pieces)
• 5 tbsp Coriander curry Powder
• 100 g onions (sliced thinly)
• 4 garlic cloves (sliced thinly)
• 6 curry leaves
• 2 pcs rampe leaf
• 45 ml coconut oil
• 400 ml coconut milk
• 100 ml coconut cream
• salt to season
• Pinch of caster sugar
• oil to fry the aubergine

Directions Edit

1. Fry the aubergine until softened. Drain on absorbent kitchen paper.
2. Heat the oil. Add in the onions, garlic, curry leaves and rampe leaf and fry until the onions are browned.
3. Add in the aubergine, coconut milk, curry powder, fish and seasoning. Boil over a moderate heat until the sauce has thickened. Add in the pinch of Sugar and cook for a further minute.
4. Add in the coconut cream, adjust the seasoning and remove from heat.