“Joanna has very fond memories of her childhood, much of which was spent travelling, as her father served in the 6th Gurkha Rifles. Designed to rekindle memories of Malaysia – a place she felt she belonged – this curry is something truly special. Serve with Roti jala and Sambal nenas. ”
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, then place in a food processor with the rest of the paste ingredients and blitz.
Peel the ginger and finely slice into matchsticks, then peel and finely slice the shallots and garlic.
Place in a large frying pan over a medium heat with 1 tablespoon of coconut oil and fry 10 minutes, or until softened and golden.
Stir in the paste and 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 has thickened.
Remove the pan from the heat and stir through the yoghurt.
Toast the sultanas, then the almonds, in a dry frying pan until golden, while you deseed and finely slice the chillies. Scatter it all over the kuzi, and serve with Roti jala (lace crêpes) and Sambal nenas (pineapple relish) – delicious!