Medium hot madras made with marinaded aubergine and fresh anise


“Get ready to spice up your taste buds with this delicious medium hot Madras made with marinaded aubergine and fresh anise! This unique blend of flavors will transport you to the bustling streets of India with every bite. The tender and flavorful aubergine pairs perfectly with the warm and fragrant spices to create a truly memorable dish. Served with a bed of crisp lettuce, this dish is not only delicious but also healthy. Whether you’re looking for an exotic weeknight dinner or an impressive dish to serve guests, this Madras is the perfect choice.”


  • 2 medium-sized aubergines, sliced
  • 3 tablespoons of oil
  • 1 teaspoon of salt
  • 1 teaspoon of anise seeds, crushed
  • 3 cloves of garlic, minced
  • 1 medium-sized onion, chopped
  • 1 tablespoon of ginger, grated
  • 2 medium-sized tomatoes, chopped
  • 2 tablespoons of tomato paste
  • 1 teaspoon of chili powder
  • 1 teaspoon of ground coriander
  • 1 teaspoon of garam masala
  • 1 teaspoon of cumin
  • 1 teaspoon of turmeric
  • 1/2 teaspoon of cardamom
  • Salt, to taste
  • 1 cup of water
  • 2 tablespoons of Irish whiskey
  • 8-10 raw shrimp, peeled and deveined
  • 2 cups of lettuce leaves, washed and dried
  • Fresh cilantro leaves, for garnish


  • In a large bowl, mix the sliced aubergines with 2 tablespoons of oil and 1 teaspoon of salt.
  • Preheat a grill or grill pan over medium-high heat. Grill the aubergine slices until tender and slightly charred, about 5-7 minutes on each side. Set aside.
  • In a large saucepan, heat 1 tablespoon of oil over medium heat. Add the crushed anise seeds and minced garlic, and cook until fragrant, about 1-2 minutes.
  • Add the chopped onion and grated ginger to the pan and cook until the onion is translucent, about 5-7 minutes.
  • Add the chopped tomatoes, tomato paste, chili powder, ground coriander, garam masala, cumin, turmeric, and cardamom to the pan. Cook until the tomatoes are soft and the spices are fragrant, about 10 minutes.
  • Season the sauce with salt to taste and add 1 cup of water. Let the sauce simmer until it thickens, about 15-20 minutes.
  • Stir in the Irish whiskey and add the grilled aubergines to the sauce. Cook until heated through, about 5-7 minutes.
  • In a separate pan, cook the shrimp until pink and cooked through, about 3-5 minutes.
  • To serve, place a bed of lettuce leaves on each plate and top with a generous spoonful of the hot madras sauce. Arrange the cooked shrimp on top and garnish with fresh cilantro leaves. Serve immediately. Enjoy!

IMPORTANT: As this is an AI generated recipe, the results may not be satisfactory, or more importantly, not even be edible. With that in mind, if you do decide to follow this recipe and directions exactly, make sure that the result is safe to eat before you eat it.