If you're not a huge fan of spicy curries, then this Aubergine Moilee is for you! It's full of subtle flavours and simple ingredients.
This recipe is inspired by Kerala's Fish Moilee, a mildly spiced and coconut flavoured curry from the South-West of India. I love the addition of steamed aubergine as it provides a textural difference and silkiness to the curry.
You'll need the following spices for this Aubergine Moilee curry:
- Mustard seeds
- Bay leaves
It's a very simple curry to make, taking less than 30 minutes! I hope you enjoy it!
- 2 aubergine
- 1 tablespoon veggie oil
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 teaspoon ginger, minced
- 1 small red chilli, finely sliced option to add little to no red chilli if you don't want it spicy at all
- 1 teaspoon mustard seeds
- 5 bay leaves
- 1 teaspoon turmeric
- 1 teaspoon sugar
- 1 teaspoon flaky salt ½ teaspoon fine salt
- 1 tin (400ml) coconut milk
- 2 portions of cooked basmati rice
- Drizzle your oil into a pan. Place on medium heat. Drop in your onions, garlic, ginger, and chilli. Fry for 5 minutes stirring frequently.
- Add in your mustard seeds, turmeric, bay leaves, sugar, and salt. Fry for a further 3 minutes and then pour in your coconut milk. Leave to simmer while you steam your aubergine.
- You can either slice your aubergine into wedges and cut off the top of the aubergine. Or, you can leave the head of the aubergine on, and slice down the length of the aubergine creating tenticles.
- Place your aubergines in the steamer and cook on high heat for 10 minutes or until soft.
- Serve up your curry into comfort bowls and top with your soft and steamed aubergine. Enjoy! x