“Having travelled a lot growing up due to her father serving in the 6th Gurkha Rifles, Joanna has very fond memories of her childhood, particularly the time she spent in Malaysia – a place she felt she belonged. The sounds of herbs and spices being crushed and bashed, and the smells that would come wafting out of the kitchen were intriguing and incredible in equal measure. Designed to rekindle that exact memory, this Malaysian curry is something truly special. Serve up with Roti jala (lace crêpes) and Sambal nenas (pineapple relish) to complete the story. ”
Trim the aubergines, quartering any larger ones lengthways and halving any small, then toss in a roasting tray with sea salt, black pepper and a drizzle of olive oil. Roast for 40 minutes, or until softened and golden (now’s a good time to make your Roti jala batter).
For the paste, peel the shallots and garlic, and place in a food processor with the remaining ingredients and blitz to a paste.
Peel and finely slice the ginger into matchsticks, then peel and finely slice the shallots and garlic.
Place a large frying pan over a medium heat with 1 tablespoon of coconut oil, add the ginger, shallots and garlic, and fry for 10 minutes, or until softened and golden.
Stir in the paste, then fry for 3 to 5 minutes, or until smelling fantastic.
Pour in 500ml of water, add the sugar, crumble in the stock cube, and bring to the boil, stirring gently. Add the cooked aubergine, reduce to a low heat and simmer for 20 minutes, or until the sauce is thickened.
Remove the pan from the heat, then stir through the yoghurt.
Toast the sultanas followed by the almonds in a dry frying pan until golden, while you deseed and finely slice the chillies, then scatter over the kuzi.