Green tomatoes are tangy, and eggplant is silky, while cashews have a crunch and work as a thickening agent — a marvellous combination in this really tasty curry.
It takes a little effort to fry the eggplant, but when that yellow oil comes out of the curry you will know it was worth it.
Pour the vegetable oil into a heavy-based saucepan and heat to 180°C (350°F), or until a cube of bread dropped into the oil turns brown in 15 seconds.
Dust the eggplant cubes in the turmeric. Working in batches, carefully add them to the hot oil and cook for about 5 minutes, or until golden. Drain on paper towel, set aside and keep warm.
Meanwhile, heat the coconut oil in a heavy-based saucepan or small wok. Add the onion, garlic and curry leaves and cook for 8–10 minutes, or until the onion is golden.
Stir in the curry powder and cashews and cook for 2 minutes. Add the chopped tomatoes and cook for a further 5 minutes, or until the tomato is pulpy.
Stir in the chilli flakes and pepper and cook for another 2 minutes, to bring the flavours together.
Remove from the heat, then stir in the eggplant, lime juice and coriander. Season to taste with salt.
Serve with rice, and our choice of another two or three curries from this book.
© 2018 All rights reserved. Published by Murdoch Books.