Jalfrezi
Ingredients
- 1 onion, finely chopped
- 5cm piece fresh ginger, grated
- 6 garlic cloves, grated
- 1 fresh red chilli, finely chopped
- 3 cherry tomatoes, finely chopped
- 1 tbsp sunflower or olive oil
- ¼ tsp ground coriander
- ¼ tsp ground cumin
- ¼ tsp ground fenugreek
- ¼ tsp ground turmeric
- ¼ tsp paprika
- 2 large aubergines, stemmed and halved
- 1 red pepper
- 1 green pepper
- 1 onion
- Coriander
- 4 green bird’s-eye chillies, finely chopped
- 12 cherry tomatoes, halved
- 3 tbsp curry powder
- 1 tsp garam masala
- ½ tsp hot chilli powder
- 8 tbsp tomato purée
- Rice
- Naan
Steps
- Preheat the oven to 180°C. Rub eggplants in oil and garam masala and bake in the oven. Once cooked cube the eggplants.
- Put the ginger and garlic into a bowl and mix with 1 tablespoon water to make a paste.
- Clean and cook the rice.
- Sauté the onion in the wok with some oil, once cooked add a teaspoon of the garlic and ginger paste.
- Add the spices and half the water (250ml) and stir. Simmer for ten minutes then add the remaining water and blend.
- Add the onion, chilli, garlic and bell pepper to the wok and cook until softened.
- Stir in the coriander, remaining ginger and garlic paste, curry powder, garam masala, chilli powder, tomato purée, eggplant, tomatoes and stock.
- Simmer gently for 10 minutes, stirring frequently, until slightly thickened.