When the oil is smoking, deep-fry the aubergine. Drain off the excess oil on some kitchen towel.
In the same pan, add the chopped onions and garlic. Add the remaining ingredients and stir.
Add the coconut milk and simmer for five minutes. Stir in the deep-fried aubergine aubergine, sugar, salt and a squeeze of lime. Simmer for 10 minutes.
To serve, remove the cinnamon sticks, curry and pandan leaves and plate with the steamed rice.