12 chillies

3 shallots

5 cloves garlic

2 stalks lemon grass

25mm ginger

5g cumin seeds

15g coriander seeds

2 cloves

6 peppercorns

5g sugar

30ml veg oil

400ml can coconut milk

500g aubergine (sliced and griddled)

250ml coconut cream

15ml palm sugar

60ml tamarind paste

1 cinnamon stick

225g cooked spuds (big chunks)

1 onion

150g roasted peanuts

1. to make the paste – dry fry all the dry ingredients for 5-6 minutes, then blend with sugar and oil until smooth.

2. The paste makes a lot, so use half and store the other half for another time in the fridge for up to 1 week, or freeze.

3. Cook the paste for a few minutes until it becomes fragrant.

4. add the coconut cream a little at a time – then add the milk and bring to the boil

5. add the tamarind, palm sugar, cinnamon, onion . Cook 15 minutes

6. finally add aubergines, cooked spuds, peanuts. Warm through and serve with the rice and lime wedges