From the streets of Fort Kochin India to where we found it, in Biffen’s surf inspired street kitchen in Croyde, Devon.
AUBERGINE CURRY for 4
2 Aubergines, chopped
15-20 Cherry Tomatoes, halved
2 large Red Onions, chopped
6 Garlic cloves, chopped
3 tbsp Coconut Oil
1 tsp ground Cumin
3 tsp ground Coriander
1/2 ground Red Chilli Powder
1 tsp Garam Masala
1 tsp ground Turmeric
Sauté the aubergine, garlic and onion in the coconut oil for 10 minutes until soft and then add the tomatoes until soft for another couple of minutes. Add 1 tsp of salt to speed up the cooking process and really enhance the flavour.
While the aubergine is cooking, dry fry the aubergine masala spices for 30 seconds on the lowest heat possible in a frying pan with no oil, this frying is important and releases the natural oils in your masala spices, if you add the spices without dry frying them, it will have a raw taste of the spice.
Next, add a mug full of boiling water to the frying pan and stir until well mixed. Then add to the vegetable mix and combine well.
Simmer for 20-30 minutes until the sauce has thickened and you are happy with the taste.
Serve with fluffy white rice, a wedge of lime and perhaps chapatis
BIFF, BOSH, CURRY NOSH!
This and many more inspiring recipes from this talented and passionate young guy who is knocking out truly delicious street food overlooking the ocean at: biffenskitchen