Aubergine and Okra Brown Curry

• 1 lb / 455 g aubergine, diced
• 1 medium onion, peeled and thinly sliced

Gently fry the aubergine and onion in the oil in a saucepan, and while these are cooking, trim the okra. Add the chillies, the rest of the spices and, if using it, the anchovy paste or dried fish to the pan, and cook for 5 minutes. Take care with the mustard seeds, as they pop and spit. Put in the okra and tamarind water or lime juice, mix well, and pour on half the coconut milk. Bring to the b