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4 small aubergines

3 tbsp coconut oil, melted

15 fresh curry leaves

2 tbsp tomato puree

4 ripe tomatoes, roughly chopped and pureed

3 tbsp tamarind concentrate

2 tbsp grated palm sugar, or soft brown sugar

Sea salt

1 small handful fresh coriander, leaves picked, to finish

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For the curry paste

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2 red onions, roughly chopped

2 long red chillies, roughly chopped

3 sticks lemongrass, white parts only, roughly chopped

5cm piece fresh ginger, peeled and roughly chopped

3 garlic cloves, peeled and roughly chopped

6 lime leaves, stems removed, then roughly chopped

2 tsp shrimp paste

2 tsp coriander seeds, toasted and coarsely ground

1 tsp ground turmeric

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For the peanut crust

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3 tbsp desiccated coconut

1 tbsp sesame seeds

3 tbsp roasted salted peanuts

1 tsp gochugaru (optional)

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1. Heat the oven to 200C (180C fan)/390F/gas 6. Make horizontal cuts in the aubergines at 1cm intervals, going only three quarters of the way through, so the aubergines remain intact, then drizzle with half the melted coconut oil and put in a roasting tin.

2. Blend all the curry paste ingredients in a food processor until smooth. Heat the remaining coconut oil in a pan, add the curry paste and fry on a low heat for 10 minutes, until it darkens in colour and smells fragrant.

3. Add the curry leaves, cook for a few seconds, then add the tomato puree and cook for a minute. Add the pureed tomatoes, tamarind and palm sugar, and cook for eight minutes, until the mix is thick and jammy. Season with sea salt.

4. Spoon half the sauce into the slits in the aubergines. Return the remaining sauce to the heat, add 250ml water, mix and bring to a boil. Pour the sauce all around the aubergines, then bake for 30 minutes, until the aubergines are very tender.

5. In the meantime, toast the coconut and sesame seeds in a hot, dry pan, turning frequently so they don’t burn. Once golden, tip into a blender, add the peanuts and gochugaru, if using, and blitz to a coarse crumble.

6. When the aubergines are done, top with the crumble, scatter over the picked coriander and serve with roti, parathas or rice.