Shrimp and Eggplant Curry and CSN Giveaway Winner

Shrimp and Eggplant Curry

There are days when I feel like having something spicy and tangy and this Shrimp and Eggplant Curry fits the bill. For some, having a spicy dish is a must for the meal to be appetizing. It was like that at home when I was growing up. There would always be a spicy dish or condiment to accompany every meal. While I do not cook as much spicy food these days, I occasionally still crave for something spicy.

For this Shrimp and Eggplant Curry, I used round eggplants as they hold up better in the curry. These are easy to prepare as I only need to remove the stems and halve it. Check out the picture below and see if you can spot anything out of the ordinary from it.

Shrimp and Eggplant Curry

I recently discovered coconut milk in cartons and have been using it in my cooking and baking. The consistency of this milk is lighter than that of coconut cream in cans and I find that it works really well in curries. I have also made ice cream with it. Although I use coconut milk often in my cooking, taking it as a beverage is new to me. I did give it a try but I still like soy milk better.

Shrimp and Eggplant Curry

Shrimp and Eggplant Curry and CSN Giveaway Winner
Prep time
Cook time
Total time
Serves: 4 servings
  • ½ lb (225g) shrimp, peeled and deveined
  • 1 lb (450g) round eggplants
  • 4 plum tomatoes, quartered
  • 2 jalapeno peppers, seeded and sliced
  • 1 sprig fresh or ¼ cup dried curry leaves
  • 1 cup (240ml) coconut milk or (½ cup/120ml coconut cream and ½ cup/120ml water)
  • 1 tsp tamarind paste (soup base mix)
  • 3 tbsp vegetable oil
Spice Paste
  • 1 medium sized red onion
  • 1 piece ginger, about 1 inch in size
  • 2 cloves garlic
  • 3 tbsp curry powder
  • 1 tsp chili powder
  1. Blend onion, ginger, and garlic with 2 tablespoons water. Remove, pour into a small bowl. Mix with curry powder and chili powder to form a paste.
  2. In a medium sized pot, heat vegetable oil. Add curry paste and curry leaves and stir for 5 minutes until fragrant.
  3. Pour in coconut milk. Bring to a boil, season with salt and tamarind paste. Add eggplants and jalapeno, reduce heat and let simmer for 5 minutes.
  4. Add shrimp and tomatoes and continue to cook for another 3 to 4 minutes until shrimps curl. Turn off heat and let curry sit for 10 minutes before serving.

Shrimp and Eggplant Curry

This Shrimp and Eggplant Curry is best served with basmati rice.

Shrimp and Eggplant Curry

A big THANK YOU to all for participating in my CSN Giveaway. I am blown away by the response and wish I could give a prize to each and every one of you. I have made many new friends and hope you will visit often. To my regular visitors, HUGS to all of you for being such a sport.

A number was assigned to each person who left a comment and generated the winning number. Drum roll please…..the winner is Reeni of Cinnamon Spice & Everything Nice. Congratulations Reeni! I hope you enjoy shopping at the CSN Stores. A representative will be contacting you soon.

A very special THANK YOU to CSN for their generosity.

Enjoy…..and have a wonderful day! 😎


Subscribe for email updates!



  1. lequan@luvtoeat says

    Congrats to Reeni!

    Biren, I absolutely love this dish! Shrimp and eggplants are two of my favorite things to eat with some kind of sauce with rice so this is the perfect dish for me. Your dish has such beautiful colours from the tomatoes, eggplants, and peppers. And the curry has such a rich colour – so lovely! I'll have to remember this dish when I send kiddies off the grandma and grandpa's next time. Thank you for sharing.

  2. CaseyAngelova says

    This looks great! I just made some homemade curry powder and I have some eggplants in the garden ready for harvest!

  3. The Mom Chef says

    Congrats Reeni! This dish looks fantastic. If it has curry in it, I'm sold from the start, but the veggie ingredients are a perfect fit.

  4. Stella says

    Yeah Reeni! That's nice…
    This looks awesome, Biren. Did you know shrimp is my vegetarian weakness? Well, eggs and shrimp. I could easily give up the rest, but not my shrimp (smile). Hence this looks super delicious to me.
    Oh, and I see the double bottomed eggplant in the photo;)
    p.s. I made a spelt cake yesterday using your recipe as a guide. It's all gone already-Cauldron Boy and his office mates ate it all!

  5. rotinrice says

    I love shrimps too but I try to limit myself as it is also hihg in cholesterol…sigh. Eggs? Another thing that I really enjoy :)

    Yes, this batch of eggplants has many of those "twins". So glad to hear your spelt cake turned out well. It is really a good flour to use though it can be a little expensive.

  6. Ivy @ My Simple Food says

    I have never cooked the round eggplants but I see it sold in supermarkets here. I wondered how it taste like. I always just buy the long ones from Asian market. You curry looks so good!

  7. Mary says

    Biren, your recipe sounds really delicious. It certainly is beautiful to look at. I hope you are having a great day. Blessings…Mary

  8. rotinrice says

    Hi Ivy! Round eggplants are quite similar to the long ones except that they are a little more firm. Great for curries.

  9. Julie M. says

    congratulations Reeni!

    That curry looks absolutely delightful! We love curry in this house. So much so that I bought a rather large container from the farmers market last time I was there. We're slowly working our way through and loving every bite! Maybe I'll whip up a batch of this with it!

  10. IJust LoveMyApron says

    I adore those Indian eggplants! guess what Biren, I went grocery shopping the other day and saw a coconut milk on a dairy aisle. I thought to myself oh this is interesting. I should try it and substituted canned coconut milk to see how it works. Now, I know it works! The shrimp curry sounds fantastic! eating with a warm rice…heaven!

  11. Devaki says

    What a wonderful combination of ingredients – yummy prawns and eggplant with spices and coconut milk. Fantastic, Biren. I will make this one soon :)

    Ciao, Devaki @ weavethousandflavors

  12. Joanne says

    I am always in the mood for curry so I can't blame you for making this! It sounds delicious.

    I've seen the coconut milk in the cartons but haven't bought it yet. So glad you liked it!

  13. Faith says

    I've been looking for that coconut milk but haven't found it yet! I'll keep looking because it looks amazing! It's the perfect addition to this curry.

    Congrats to Reeni!

  14. Reeni says

    Yay! Thanks so much Biren! And to everyone for the congratulations. Your curry looks absolutely delicious Biren. I have yet to see the coconut milk like that – thanks for telling us about it. And those eggplants are so cute, looks like a heart. I almost bought some of them today…wish I had now.

  15. denise fletcher says

    Nothing like a good curry that really hits the spot, once in a while. Congrats on your giveaway being such a success :)

  16. Spoon and Chopsticks says

    Love this combo of eggplant, shrimps, jalapenos and tamarind paste. I like the rich flavours. Certainly a great dish to enjoy with rice.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe: