Servings: 4

2 aubergines, cut into 2cm-thick rounds (600g) 2 aubergines, cut into 2cm-thick rounds (600g)
150g raw king prawns 150g raw king prawns
100g sustainably sourced haddock fillet (or other similar white fish), cut into 6 pieces 100g sustainably sourced haddock fillet (or other similar white fish), cut into 6 pieces
1 garlic clove, peeled and crushed 1 garlic clove, peeled and crushed
55g spring onions, trimmed and roughly chopped, 5g reserved for serving 55g spring onions, trimmed and roughly chopped, 5g reserved for serving
15g coriander, roughly chopped, plus 1 tbsp extra for serving 15g coriander, roughly chopped, plus 1 tbsp extra for serving
10g fresh ginger, peeled and finely grated 10g fresh ginger, peeled and finely grated
⅛ tsp turmeric ⅛ tsp turmeric
Fine sea salt Fine sea salt
70g cornflour 70g cornflour
90ml olive oil 90ml olive oil
5 fresh plum tomatoes (500g) 5 fresh plum tomatoes (500g)
1 cinnamon stick 1 cinnamon stick
1 tsp cumin seeds 1 tsp cumin seeds
1 tbsp tamarind paste 1 tbsp tamarind paste
⅛ tsp white or black pepper ⅛ tsp white or black pepper

Working with one aubergine slice at a time, use a small, sharp knife to cut a slit in the side to create a pocket for the stuffing to go into - take care not to cut all the way through.
Put the prawns, haddock, garlic, spring onions, coriander, ginger and turmeric in the small bowl of a food processor with half a teaspoon of salt, then pulse to a thick paste. Using a tablespoon, fill each aubergine pocket with one to two tablespoons of the paste, then gently push it inside so the whole pocket gets filled.
Put the cornflour in a small bowl, coat both sides of each aubergine slice, pressing them in and brushing off any excess, then transfer to a tray. Put a large frying pan on a medium-high heat and, once it’s hot, add two tablespoons of olive oil. Fry half the stuffed aubergine slices for three to five minutes on each side, until golden, then return to the tray and repeat with the remaining aubergines and oil.
Meanwhile, using the coarse side of a grater, grate the tomatoes into a small sieve set over a bowl and discard the skins. Leave to drain for five minutes, then set aside both the pulp and the tomato water.
Wipe clean the aubergine pan, return it to a medium-high heat and add the remaining two tablespoons of oil. Once it’s hot, add all the spices bar the pepper, and cook, stirring, for a minute, until fragrant. Stir in the tomato pulp, tamarind and a half-teaspoon of salt, then nestle the stuffed aubergines in the sauce, and cook for four minutes, flipping them once halfway, until the sauce thickens. Gently stir in the tomato water to loosen the mix, then cook for another two minutes, until the sauce thickens enough to coat the aubergines.
Sprinkle on the extra coriander and spring onions, grind over the pepper and serve.