1. Fry the aubergine until softened. Drain on absorbent kitchen paper.
  2. Heat the oil. Add in the onions, garlic, curry leaves and rampe leaf and fry until the onions are browned.
  3. Add in the aubergine, coconut milk, curry powder, fish and seasoning. Boil over a moderate heat until the sauce has thickened. Add in the pinch of Sugar and cook for a further minute.
  4. Add in the coconut cream, adjust the seasoning and remove from heat.
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