Love Islander Indiyah Polack made Ellis Barrie’s aromatic aubergine curry with an impressive spread of sides. Short on time? Why not make the aubergine curry from scratch and serve with a few of our amazing Indian side dishes such as M&S pakoras and M&S bombay aloo.
Ellis Barrie
Ellis and his brother Liam have been running restaurants for years. Ellis is chef and chief taster and oversaw the development of the menu at celebrated Anglesey restaurant, The Marrom Grass. He reached the final of the Great British Menu in 2017.
1HR
Total time
Ingredients
Servings
8
For the mint and coriander chutney
25 g
cut mint
leaves only
25 g
cut coriander, chopped
1 piece
root ginger
4cm
2
kaffir lime leaves
1
Granny Smith apple, cored, roughly chopped
4
M&S spring onions, chopped
1
mixed chillies, chopped
1 tsp
salt
1
lime, juiced
1 tsp
M&S pure honey
1 tbsp
coconut cream
For the aubergine curry
6 tbsp
vegetable oil
1
large aubergine
chopped into big chunks
1
large red onion, sliced
1
large white onion, finely diced
2 tbsp
garlic paste
50 g
ginger paste
3 tsp
garam masala
1 tsp
ground turmeric
1
green chilli, chopped
from pack M&S mixed chillis
3
M&S Collection cherry vine tomatoes, chopped
1 tin
(400 ml)
(400 ml)
coconut milk
25 g
cut dill, chopped
For the aloo sabzi
500 g
M&S new potatoes
1 pinch
saffron threads
3 tbsp
vegetable oil
1
red onion, sliced
2 tbsp
ginger paste
3 tbsp
garlic paste
1 tbsp
garam masala
1/2 tsp
ground turmeric
1/2 tsp
M&S fine sea salt
2
limes, juiced
1
kaffir lime leaf
1
green chilli, chopped
from pack M&S mixed chillis
1/2 pack
(25 g)
(25 g)
cut coriander, chopped
For the pakoras
120 g
self-raising flour
4 tbsp
cornflour
2 tsp
nigella seeds
1 tsp
ground turmeric
1
cauliflower
cut into florets
1 L
vegetable oil
optional
Nutrition per serving
Calories
1447kcal
Fat
142.1 g
Saturates
116.1 g
Sugars
11.1 g
Salt
1041.8 mg
