Fried aubergine soaks up a spiced coconut sauce without immediately falling apart. Tamarind keeps the sauce bright, while crispy shallots and coriander add contrast. Serve with rice for a satisfying plant-based main.
Aubergine has a soft, almost creamy texture once cooked, but it can also turn mushy in a sauce. That’s why it’s browned first in a hot frying pan. Cut the pieces to roughly the same size and fry them in batches; if the pan is too crowded, they’ll release moisture and steam instead of browning. The golden-brown edges add extra flavour and help the pieces hold their shape as they finish cooking in the sauce.
Coconut milk gives the sauce richness, with ginger, turmeric, cumin and coriander seeds adding warm, earthy notes. Tamarind brings a pronounced fruity tang to balance them. Tamarind paste varies in strength and saltiness from brand to brand, so start with the amount given and taste the sauce before serving. Add a little more if needed. If tamarind isn’t available, lime juice can work as a last resort; use less and add it at the end, as it tastes brighter and less deep.
This is a modern curry, inspired by flavour combinations found in South and Southeast Asian cuisines, not a recipe that aims to recreate one particular regional curry. The choices are deliberately simple: coconut for richness, tamarind for acidity and crispy shallots for a crunchy, savoury topping. Use full-fat coconut milk for a sauce that clings well to the aubergine. A lighter coconut milk will also work, but the sauce will be thinner.
Aubergine is at its best in the Netherlands in summer and early autumn, though it’s available all year round. Choose ones with smooth, shiny skin that feel firm. If you’d rather not use fresh coriander, leave it out or replace it with a little finely chopped flat-leaf parsley; the flavour will change, but you’ll still get a fresh note. You can buy crispy shallots ready-made, or fry them yourself if you have time.
Serve the curry with fragrant basmati or jasmine rice, and, if you like, put extra tamarind or lime wedges on the table so everyone can adjust the acidity to taste. A fresh cucumber salad on the side adds a cooling, crunchy contrast. Store leftover curry covered in the fridge and eat within two days. Cool rice quickly, store it separately and use it within one day; reheat both thoroughly until steaming hot.
Rinse the rice in a sieve until the water is mostly clear. Put it in a pan with 450 ml water and ½ tsp salt. Bring to the boil, turn the heat down low and cook covered for 10 minutes. Remove from the heat and leave covered for another 10 minutes.
Heat 2 tbsp oil in a large frying pan over medium-high to high heat. Fry the aubergine in two or three batches, leaving space between the pieces, for 6–8 minutes per batch. Turn regularly until the cubes are browned all over and just starting to soften. Transfer to a plate.
Add the remaining 1 tbsp oil to the pan. Fry the onion over medium heat for 5 minutes until soft. Stir in the garlic and ginger and fry for 1 minute. Add the cumin, ground coriander, turmeric and chilli flakes and stir for 30 seconds.
Pour the coconut milk and 150 ml water into the pan. Stir in the tamarind paste, brown sugar and ½ tsp salt. Bring gently to the boil and taste the sauce; add extra salt or tamarind if needed.
Return the aubergine to the pan and simmer gently, uncovered, for 10–12 minutes, until the pieces are cooked but not falling apart. Stir gently from time to time.
Divide the rice among four bowls or plates and spoon the curry on top. Scatter over the crispy shallots and coriander just before serving.
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