Aubergine And Minced Meat Curr

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Ramen noodles or your favourite long pasta		140g
Minced pork		150g
Aubergine		1
Coriander		as required
Light soy sauce		2 tsp
Sake (white wine)		2 tsp
Sugar		1/2 tsp
Curry powder		1 tsp
Water		150cc
Ketchup		2 tsp
Worcester sauce		2 tsp
Salt & pepper		as required
Potato starch or cornflour in a bit of water		as required
Seasoning oil:
vegetable oil		3 tbsp
Crushed garlic		1 clove
Crushed chilli		1 tsp
Cumin seeds		1/2 tsp
Coriander powder		1/2 tsp
Curry powder		1/4 tsp
Salt & pepper		as required

Method

Prep

15min

Cook

15min

Chop the aubergine into 2cm square dice and soak in water.

Put the vegetable oil in a frying pan and stir fry the minced pork. When it's browned, add the drained aubergine and stir fry well.

Add sake, light soy sauce, sugar, curry powder and water and stir fry until the aubergine is softened. Add more water if required.

Some water should remain when the aubergine is soft. Add the Worcester sauce, ketchup and salt & pepper. Add the potato starch to make a sticky sauce.

Cook pasta as per instructions and wash with running water. Drain well.

Add all the seasoning oil ingredients in a small frying pan and heat until it starts to smoke.

Put the pasta onto a dish and cover with Step 4, then pour the seasoning oil over the top - it will sizzle nicely. Garnish with coriander, it's ready!

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