How To Make Roti King’s Aubergine And Sardine Stew

Sugen Gopal, the mastermind of the cherished Malaysian-Singaporean street food establishment Roti King, presents a piquant weeknight stew from his recent cookbook.

The Roti King cookbook, £18.99. bookshop.org

Aubergine and sardines represent an atypical pairing in Malaysian cuisine, which I have encountered solely once at a roadside stall in Buntong, Ipoh. This delectable stew is derived from my recollection of dining there. This is a swiftly prepared one-pan meal that primarily utilizes pantry staples, making it ideal for a midweek dinner. I utilize canned sardines in tomato sauce, readily available in most stores, however canned mackerel would also be suitable. Accompany it with rice or heated roti.

Serves 4 

Ingredients:

• 2 tbsp vegetable oil 

• 1 onion, sliced

• 2 dried Kashmiri chillies

• 1 tsp Ginger Paste

• 3 garlic cloves, halved

• 1 large aubergine, cut into 2cm chunks

• 2 medium tomatoes, finely chopped

• 3 tbsp Sambal

• 1 tsp tamarind mixed with 2 tbsp warm water, strained

• 2 x 95g cans sardines in tomato sauce

• 15g coriander, leaves picked and roughly chopped 

Method:

1. Heat the oil in a large, lidded saucepan over a medium–high heat. Add the onion and fry for five minutes, stirring often, before adding the dried chillies and the ginger paste. Fry for one minute, stirring continuously, then add the garlic, aubergine, tomatoes and 150ml (5fl oz) of just-boiled water.

2. Turn the heat down to medium and leave to cook with the lid on for 20 minutes, stirring from time to time. Add the sambal and tamarind, place the lid back on and cook for another 15 minutes.

3. Check the stew – the aubergine should be soft and starting to lose its shape – and add a splash more water if it’s sticking to the bottom of the pan. Add the sardines and their sauce into the pan, mix to combine and cook for a further five minutes. Serve with the coriander stirred through, alongside roti or rice.