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Stir in the turmeric, cook for one minute, then add the coconut and spice paste. Turn the heat down low and leave to cook for eight minutes, adding a dash of water if it sticks. Add the aubergines, a pinch of salt and 400ml/14fl oz of water. Bring to the boil, then turn down to a simmer and cook for 15 minutes. Pour in the tamarind water (squeezing and straining beforehand if using tamarind pulp) and cook for another five to 10 minutes, until the aubergine is tender. Sprinkle over the coriander leaves before serving with rice.
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