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Aubergine and Potato Curry with Tiger Prawns

Serves 4 people
Mild – medium heat rating

This dish has complex flavours which complement Thatchers Old Rascal perfectly. The gentle heat of the black mustard seed, ginger and chilli balances the sweetness of the cider. The prawns are showcased against the deep and rich colours of the curry. Bini Ludlow

Ingredients

1 aubergine, stalk removed
350g  potatoes
15g garlic
30g ginger peeled and chopped
1 green finger chilli, finely chopped
4tbsp rapeseed oil
300g tinned plum tomatoes, puréed
2tsp lemon juice
2-3 tbsp coriander (washed and chopped)
½- ¾ tsp salt
1/4tsp sugar
300ml hot water

Spices to temper the oil for the Aubergine

4tbsp rapeseed oil

¼ tsp asafoetida powder

1 ½ tsp black mustard seeds

Ground spices on a plate for the aubergine

¼ tsp turmeric powder

½ -3/4 tsp chilli powder

1 tsp freshly ground cumin

21/2  tsp freshly ground coriander seeds

Ingredients for the tiger prawns

250g tiger prawns

1 clove garlic – peeled and finely chopped

¼ tsp salt

1-2 tbsp vegetable oil

Method

    1. Cut the washed aubergine and the peeled potatoes into 3cm pieces, place in cold water. Combine ginger, garlic and chilli in a food processor to form a paste and leave to one side.
    2. Heat the oil in a large saucepan and add a few mustard seeds and asafoetida powder. Stir quickly, add the paste and let it turn golden brown, then toss in the remaining spices and stir. Add the drained aubergine and potatoes to the pan and coat the vegetables in the spice mixture. Add lemon juice, salt and sugar.
    3. Pour in the tomatoes, half the chopped coriander, then add 300ml hot water. Bring to the boil, reduce heat to simmer and cover. Stir once after 9 minutes and leave until cooked through. Remove from heat.
    4. Prepare the tiger prawns by removing the heads and central vein. On a medium setting, heat the vegetable oil in a pan. Stir in the chopped garlic until golden, add the prawns and season with salt. Fry for 4 minutes, turning regularly. Remove from heat, add the prawns and garlic oil to the curry, stir gently.
    5. Serve immediately with spiced mushroom and pea rice, fresh chapattis, poppadoms and lime pickle.
Thatchers Old Rascal

Thatchers Old Rascal

The wily old fox’s favourite tipple!

Under the cover of darkness a wily old fox crept out of his den to help himself to fresh supplies from our cider store.

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