Rick Stein's aubergine curry with tomatoes, ginger and fennel seeds

Serves 6

• 600g aubergine
• 0.5 tsp salt
• 150g vegetable oil
• 40g peeled ginger
• 40g garlic
• 2 green cayenne chillies
• 1 tsp cumin seeds
• 2 tsp fennel seeds
• 1 tbsp coriander seeds
• 0.5 tsp turmeric powder
• 400g chopped tomatoes
• 0.5 tsp freshly ground black pepper
• 1 tbsp fresh coriander

Step 1
Top and tail the aubergine and cut in half lengthways.

Step 2
If using larger, Mediterranean-style aubergine, then cut each one across in half and then each piece lengthways into 6 or 8 wedges.

Step 3
Toss them with half a teaspoon of salt and set aside in a colander for 10 minutes.

Step 4
Heat a large frying pan over a high heat.

Step 5
Pour the oil into a shallow dish.

Step 6
Brush the aubergine pieces, a few at a time, with oil, put them in the frying pan and cook for 3-4 minutes on each side until richly browned.

Step 7
Set aside in a bowl and repeat with the remaining aubergine.

Step 8
Put the ginger, garlic and chilli into a mini food processor with 2-3 tbsp water and grind to a smooth paste.

Step 9
Put 2 tbsp of the remaining oil into the frying pan and add the cumin and fennel seeds.

Step 10
Leave them to sizzle for a few seconds, then add the ginger and garlic paste and leave this to fry for a further 2-3 minutes.

Step 11
Add the coriander and turmeric and fry for 1 minute, then add the tomatoes, black pepper, 3 tbsp water and half a teaspoon of salt.

Step 12
Cover and leave to simmer for 8-10 minutes, until reduced and thickened slightly.

Step 13
Return the fried aubergine slices to the pan and stir well to coat in the sauce.

Step 14
Simmer for 5 minutes, then stir in the fresh coriander and mint and serve.