Spice Trail
A team favourite on shoot day, both the kasundi and onions can be prepared in advance and served at room temperature.
EGGPLANT KASUNDI SAUCE
¼ cup extra-virgin olive oil
10 curry leaves
1 teaspoon yellow mustard seeds
1 teaspoon cumin seeds
3 cloves garlic, crushed
1 tablespoon grated fresh ginger
1 large green chilli, sliced
1 teaspoon ground turmeric
1 teaspoon garam masala
1 eggplant, cut into 2cm cubes
300 grams vine tomatoes, chopped
2 tablespoons tomato paste
1/3 cup apple cider vinegar
3 tablespoons brown sugar
sea salt
FRIED ONIONS
3 tablespoons olive oil
1 teaspoon yellow mustard seeds
8 curry leaves
1 teaspoon ground turmeric
3 brown onions, thinly sliced
TO SERVE
1½ cups plain Greek yoghurt
2 tablespoons finely chopped mint
EGGPLANT KASUNDI: Heat the oil in a large frying pan, over a medium high heat. Add the curry leaves, mustard and cumin seeds, and cook, stirring for 1 minute or until the mustard seeds start to pop. Add the garlic, ginger and chilli and cook, stirring occasionally for 2 minutes. Add the turmeric and garam masala and cook, stirring, for 1 minute. Add the eggplant, tomatoes, tomato paste, vinegar, sugar and salt and cook covered, stirring occasionally, for 10 minutes then uncovered for 20-25 minutes or until thickened slightly and the eggplant is tender. Cool then store covered in the fridge for up to 2 weeks.
FRIED ONIONS: Heat the olive oil in a large frying pan, add the mustard seeds and cook, stirring, for 1 minute or until the mustard seeds start to pop. Add the curry leaves, cook for 3 minutes, then add the turmeric and onions. Season well with salt and pepper and cook over a medium heat stirring occasionally for about 15 minutes or until golden. The onions can be made up to an hour before serving and served at room temperature.
TO SERVE: Spoon the yoghurt onto serving plates, top with the eggplant kasundi, cooked fish, fried onions and a sprinkling of chopped mint.