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Put all the paste ingredients in a blender and blitz to a rough paste; if need be, add a splash of water to help it along.
In a small pan, reduce the coconut milk on a low-medium heat until it thickens and starts to split slightly – this will help bring out its natural oils and sweetness.
In a second pan, heat a little coconut oil, then fry the aubergines in batches until golden and soft.
Transfer to a rack or plate lined with paper towel to drain any excess oil.
In the same pan, fry the curry leaves in a touch of oil until they start to pop, then add the paste and cook gently on a medium heat, stirring continuously, for five to seven minutes, until fragrant and the oil begins to split – this is when the magic happens.
Add the turmeric and fry for another 30 seconds.
Stir in the reduced coconut milk, season with the fish sauce, lime juice, a little sugar, salt and MSG, if using, then taste and adjust until it hits that beautiful balance of salty, sweet, sour and creamy.
Return the aubergines to the pan and simmer for a few minutes so they soak up all that rich flavour.
Serve with steamed jasmine rice and topped with fresh dill and crispy garlic.