Eggplant Curry

Name: Eggplant Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian, Indian
Ingredients: 2 medium aubergines, cut into one inch pieces; 1 tsp salt; ½ tsp ground turmeric; Rapeseed (canola) oil for shallow frying; 10 shallots; 2 tbsp coconut oil; 1 tsp black mustard seeds; 1 x 2.5cm (1 inch) cinnamon stick; 3 green cardamom pods, bruised; 20 fresh or frozen curry leaves; 2 x 2.5cm x 2.5cm (1” x 1”) pandan leaves (optional); 1 red onion, finely chopped; 2 tbsp garlic and ginger paste; 10 green bird’s eye chillies, split lengthwise; 2 large finely chopped tomatoes; 1 tbsp ground coriander; 2 tsp ground cumin; 2 tsp Kashmiri chilli powder; 2 tsp light brown sugar; 2 tbsp distilled white vinegar or coconut vinegar; 1 tsp tamarind concentrate; 250ml (1 cup) thick coconut milk