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Heat the oil in a large, lidded saucepan over a medium–high heat.
Add the onion and fry for five minutes, stirring often, before adding the dried chillies and the ginger paste.
Fry for one minute, stirring continuously, then add the garlic, aubergine, tomatoes and 150ml (5fl oz) of just-boiled water.
Turn the heat down to medium and leave to cook with the lid on for 20 minutes, stirring from time to time.
Add the sambal and tamarind, place the lid back on and cook for another 15 minutes.
Check the stew – the aubergine should be soft and starting to lose its shape – and add a splash more water if it’s sticking to the bottom of the pan.
Add the sardines and their sauce into the pan, mix to combine and cook for a further five minutes.
Serve with the coriander stirred through, alongside roti or rice.