Heat the oven to 240C (220C fan)/475F/gas 9.

Put the aubergines and peppers on a lined baking tray, add two and a half tablespoons of oil and a half-teaspoon of salt, then toss to coat. Roast for 25 minutes, until lightly golden and slightly charred in places, then take out of the oven.

Once the roast veg are cool enough to handle, peel off and discard the pepper skins, tear the flesh into roughly 4cm pieces, then set aside with the aubergines.

Meanwhile, put the olive oil and onions for the spice base in a large saute pan on a medium-high heat, and saute, stirring, for 10 minutes, until soft and slightly golden.

While the onions are cooking, put the garlic, ginger, curry leaves, pandan (if using), spices and coconut cream in a food processor, add 200ml water and blitz for four to five minutes, until it’s like a paste.

Scrape this into the onion pan with a half-teaspoon of salt, turn down the heat to medium and cook, stirring occasionally, for seven to 10 minutes, until the oil splits.

Gently stir in the aubergines, until they’re well coated in the spice mixture.

Mix the vinegar and sugar in a small bowl, add to the pan and cook for two to three minutes, until the vinegar is absorbed. Stir in the peppers and leave to cool.

For the fenugreek oil, put the oil in a pan on a medium heat and, once it’s good and hot, fry the curry leaves for two minutes, until translucent. Add the fenugreek and an eighth of a teaspoon of salt, stir for 30 seconds, then take off the heat.

In a small bowl, mix all the coconut cream ingredients and an eighth of a teaspoon of salt, then set aside.

Transfer the pahi to a high-sided plate, spoon on first the coconut cream followed by the fenugreek oil, then serve at room temperature.