Recipe for Rick Stein’s Aubergine Curry with Tomatoes, Ginger and Fennel Seeds

IF you can get them, use ‘finger’ aubergines for this. They are shaped rather like small courgettes and hold their shape well during cooking. This is a simple curry, but interesting as it uses a lot of fennel seeds, a common flavour in Bangladeshi food.

This recipe is from Rick Stein’s great new book Rick Stein’s Far Eastern Odyssey published by BBC books.

600g aubergines, ideally Asian finger aubergines