aubergine & toasted coconut curry

Pajerie terung Malaysia Serves 2 or 4 as a side This celebratory Malaysian dish is notable for its quantity of fragrant spices: cumin, coriander, turmeric and ginger provide supporting base notes, on top of which sweetly sing the sopranos: cinnamon, cardamom, cloves, fennel and star anise. The recipe starts with making a coconut paste called kerisik, toasted buff brown to bring a nutty, caramelised richness. I like the silky savouriness of aubergine, a gentle foil for the strident spicing, but wedges of pineapple could be used in its place.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Toast the grated coconut in a dry frying pan over a low heat, stirring often until it turns an even, deep nutty brown. Whilst still warm, use a pestle and mortar to pound the coconut to a paste. (A small high-speed blender will also work if you have one but can be a little tricky with these small quantities; adding a little water and scraping as you go will help.) Set aside.

Step 2

Put all the ingredients for the spice paste into a blender – if you used it for the coconut, there is no need to rinse it. Add a little water to help the blades turn and blend.

Step 3

Heat the oil in a frying pan over a medium heat and scrape in the spice paste. Fry until very aromatic and the rawness has gone. Add the whole spices and aubergine and turn to coat everything well. Pour over just enough water to cover. Mix in the toasted coconut paste, sugar, salt and tamarind.

Step 4

Bring to the boil, then turn the heat down a little. Cook, uncovered, for 20–30 minutes, turning the aubergine occasionally to submerge it in its sludgy bath. It is ready when very tender, soft enough to cut with a wooden spoon, and the sauce is rich and creamy. Taste for seasoning – it may need more salt and/or extra tamarind paste to brighten

Step 5

EAT WITH

Step 6

Spiced butter rice: Sizzle a cinnamon stick, star anise, 3 cloves and 3 green cardamom pods in a generous knob of butter and pour over cooked rice