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Place a large saute pan on medium high heat and once very hot, toss the kumquat slices in ¼ teaspoon of sugar and slightly char for 1 minute on each side. Set aside and wipe the pan clean.
Pour in 3 tbsp of the oil with half of the aubergines and cook, still on medium high heat for 3-4 minutes on each side until deeply golden. Set aside and continue with 1 more tablespoon of oil and the remaining aubergines.
Meanwhile, place the mustard seeds, turmeric and curry powder in a small bowl with 1 tbsp of water and set aside to hydrate.
Add the remaining 60ml of oil to the pan with the shallots and curry leaves. Cook, stirring occasionally for 6 minutes until slightly softened, then add in the ginger, garlic, jalapeno and spice mixture. Cook for 1-2 minutes until fragrant then gently stir in the aubergines with the kumquats.
Add in the remaining tablespoon of sugar, vinegar and 1 ¼ teaspoon of salt. Mix carefully, then continue cooking for 1-2 minutes.
Serve warm or cold with the coriander stirred through.