Cumin-crusted pork fillet with aubergine and tomato curry

Ingredients

• 1 red onion, roughly chopped
• 3 medium-sized aubergines, cut into 2,5cm chunks
• 5ml (1 tsp) fennel seeds
• 5ml (1 tsp) cumin seeds
• 5ml (1 tsp) ground coriander
• 3 garlic cloves, finely chopped
• 2,5cm fresh ginger, peeled and grated
• 1 green chilli, seeded and finely chopped
• salt
• freshly ground black pepper
• 2 x 400g tins whole Italian tomatoes
• 60ml (¼ cup) tomato paste
• 4 x 200g pork fillet
• 60ml (¼ cup) cumin seeds, toasted
• handful fresh coriander leaves
• brown basmati rice, to serve