INGREDIENTS
2
Bird eye chillies, red
600 g
Aubergines
3
Chillies, large dried red
6
Garlic cloves
1
5cm piece Ginger, root
2
Onions, medium
1
2.5cm piece Cinnamon stick
4 cloves
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1 tsp
Coriander seeds
1 tsp
Fennel seeds
250 g
Muscovado sugar, dark
2 tsp
Mustard seeds, yellow
1 tsp
Turmeric, ground
300 milliliters
Malt vinegar
6 tbsp
Sunflower oil
1 tbsp
Cumin seeds
1 tsp
Nigella seeds
12
Curry, fresh or dried leaves