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Home / Cuisine / Asian / Shrimp and Eggplant Curry

Shrimp and Eggplant Curry

By: 👩‍🦳 Linda · Published: 🖨 September 2, 2010 · Updated: 💻July 11, 2019 · 🗨 39 Comments

Recipe ▼

This spicy tangy Shrimp and Eggplant Curry is delicious served with steamed rice and papadums. Can be prepared in 30 minutes.

This spicy tangy Shrimp and Eggplant Curry is delicious served with steamed rice and papadums. Can be prepared in 30 minutes. | RotiNRice.com

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.

Round Eggplants

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.

This spicy tangy Shrimp and Eggplant Curry is delicious served with steamed rice and papadums. Can be prepared in 30 minutes. | RotiNRice.com

Coconut Milk in Cartons

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.

This spicy tangy Shrimp and Eggplant Curry is delicious served with steamed rice and papadums. Can be prepared in 30 minutes. | RotiNRice.com

Similar Tools Used in Making This Shrimp and Eggplant Curry

This post contains affiliate links. Please read my disclosure policy here.

Dual-Handled Unglazed Cooking Pot with Lid (Glazed interior)
Cuisipro Stainless Steel Measuring Cup and Spoon Set

This spicy tangy Shrimp and Eggplant Curry is delicious served with steamed rice and papadums. Can be prepared in 30 minutes. | RotiNRice.com
5 from 8 votes

Shrimp and Eggplant Curry

This spicy tangy Shrimp and Eggplant Curry is delicious served with steamed rice and papadums. Can be prepared in 30 minutes.
Author : Linda ooi
Course : Main Dish
Cuisine : Malaysian
Print Recipe Pin Recipe Rate this Recipe
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings : 4
Calories : 413kcal

Ingredients
  

  • ½ lb shrimp (peeled and deveined) (225g)
  • 1 lb round eggplants (450g)
  • 4 plum tomatoes (quartered)
  • 2 jalapeno peppers (seeded and sliced)
  • 1 sprig fresh curry leaves or ¼ cup dried curry leaves
  • 1 cup coconut milk or (½ cup/120ml coconut cream and ½ cup/120ml water) (240ml)
  • 1 tsp tamarind concentrate (soup base mix)
  • 3 tbsp vegetable oil

Spice Paste

  • 1 medium red onion
  • 1 inch ginger (30g)
  • 2 cloves garlic
  • 3 tbsp curry powder
  • 1 tsp chili powder

Instructions
 

  • 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.
  • In a medium sized pot, heat vegetable oil. Add curry paste and curry leaves and stir for 5 minutes until fragrant.
  • 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.
  • 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.

Nutrition

Calories: 413kcal
Tried this recipe?Mention @RotiNRice or tag #RotiNRice

This spicy tangy Shrimp and Eggplant Curry is delicious served with steamed rice and papadums. Can be prepared in 30 minutes. | RotiNRice.com

Serving Suggestion

I like to serve this Shrimp and Eggplant Curry with steamed basmati rice and papadums. So yummy!

This spicy tangy Shrimp and Eggplant Curry is delicious served with steamed rice and papadums. Can be prepared in 30 minutes. | RotiNRice.com

Thank You for Your Participation

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 random.org 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.

This spicy tangy Shrimp and Eggplant Curry is delicious served with steamed rice and papadums. Can be prepared in 30 minutes. | RotiNRice.com

This spicy tangy Shrimp and Eggplant Curry is delicious served with steamed rice and papadums. Can be prepared in 30 minutes. | RotiNRice.com

Enjoy…..and have a wonderful day! 😎

Biren

2.4K shares

Categories: 🗂 Asian, Main Dish, Vegetables Tags: 📋 curry, Indian, Malaysian

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Recipe Rating




Comments

  1. CaseyAngelova says

    September 2, 2010 at 7:05 am

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

    Reply
  2. Angie's Recipes says

    September 2, 2010 at 4:57 am

    5 stars
    Biren, everybody else could have CSN, I want your eggplant curry! 🙂
    Congratulations to Reeni!

    Reply
  3. lequan@luvtoeat says

    September 2, 2010 at 5:07 am

    5 stars
    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.

    Reply
  4. The Mom Chef says

    September 2, 2010 at 12:36 pm

    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.

    Reply
  5. Stella says

    September 2, 2010 at 1:30 pm

    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!

    Reply
  6. rotinrice says

    September 2, 2010 at 1:35 pm

    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.

    Reply
  7. Haruna says

    September 2, 2010 at 1:41 pm

    Yummy curry! Great with shrimp and eggplant…..mmmm

    Reply
  8. MissionFood says

    September 2, 2010 at 2:31 pm

    Congrats Reeni! This curry looks great!! I love shrimp and eggplant 🙂

    Reply
  9. Ivy @ My Simple Food says

    September 2, 2010 at 2:48 pm

    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!

    Reply
  10. 5starfoodie says

    September 2, 2010 at 3:42 pm

    Wonderful curry – shrimp and eggplant are our current favorite ingredients! Congrats to Reeni!

    Reply
  11. Anncoo says

    September 2, 2010 at 3:50 pm

    Congrats Reeni!
    Biren, I love your curry in claypot. So Asian and mouth watering!

    Reply
  12. Cooking Gallery says

    September 2, 2010 at 4:38 pm

    The curry looks delicious!! I especially love to eat it with rice!

    Reply
  13. Mary says

    September 2, 2010 at 4:59 pm

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

    Reply
  14. rotinrice says

    September 2, 2010 at 5:02 pm

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

    Reply
  15. rotinrice says

    September 2, 2010 at 5:03 pm

    I like to cook my curries in claypot especially the tangy ones. I really enjoy cooking with claypots 🙂

    Reply
  16. rotinrice says

    September 2, 2010 at 5:04 pm

    It certainly is delicious with rice. I like to have it with some papadums and mango chutney as well.

    Reply
  17. sarah says

    September 2, 2010 at 12:21 pm

    5 stars
    i love this curry!!! we have a similar one …Looks so delicious..

    Reply
  18. Julie M. says

    September 2, 2010 at 6:01 pm

    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!

    Reply
  19. Namitha says

    September 2, 2010 at 7:23 pm

    I love coconut milk in my non veg dishes…never thought of making eggplants like this….

    Reply
  20. Yummy Team says

    September 2, 2010 at 7:56 pm

    Yummy curry!! Shrimp and egg plant sounds like a great combo!! Will definitely try this sometime..Bookmarked!!

    Reply
  21. IJust LoveMyApron says

    September 2, 2010 at 8:21 pm

    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!

    Reply
  22. Devaki says

    September 2, 2010 at 8:43 pm

    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

    Reply
  23. tigerfish says

    September 2, 2010 at 11:24 pm

    The claypot holds up the heat for much longer….so esp good in Fall and Winter months, which is technically…now?

    Reply
  24. Joanne says

    September 3, 2010 at 12:29 am

    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!

    Reply
  25. Faith says

    September 3, 2010 at 12:39 am

    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!

    Reply
  26. Reeni says

    September 3, 2010 at 2:21 am

    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.

    Reply
  27. rotinrice says

    September 3, 2010 at 3:21 am

    Hey Faith, try looking for it at your local health food store or a Super Target.

    Reply
  28. denise fletcher says

    September 3, 2010 at 3:47 am

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

    Reply
  29. rotinrice says

    September 3, 2010 at 4:29 am

    Thanks Denise. I hope to be able to do another giveaway for ALL my readers 🙂

    Reply
  30. Cristina says

    September 3, 2010 at 4:55 am

    Congratulations to Reeni of Cinnamon Spice for winning a fabulous giveaway! 😉

    Reply
  31. Jay says

    September 3, 2010 at 7:14 am

    Thank you for dropping by.
    This curry looks super rich …Loved your snaps dear….so scrumptious…:D

    Reply
  32. Spoon and Chopsticks says

    September 3, 2010 at 9:51 pm

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

    Reply
  33. Sumathi says

    December 26, 2018 at 11:45 am

    5 stars
    Just made this recipe for lunch yesterday. Lipsmackingly delicious!

    Reply
  34. Tim says

    July 12, 2020 at 5:27 pm

    5 stars
    Awesome authentic taste with little effort! Truly taste as restaurant quality.

    Reply
    • Linda says

      September 1, 2020 at 8:17 am

      Glad to hear you enjoyed the recipe.

      Reply
  35. Lily says

    September 8, 2020 at 6:14 am

    5 stars
    Obe of the easiest and yummiest prawn curry recipe I’ve ever attempted. Made twice already, added ladies finger and tomatoes to make a one dish meal for four. So food! Thank you!

    Reply
    • Linda says

      September 30, 2020 at 9:12 am

      Glad to hear you enjoyed the recipe. It really is a one dish meal. Thank you for your positive feedback.

      Reply
  36. MUNIA CHATTERJEE says

    December 17, 2021 at 5:12 pm

    5 stars
    Great tasting and easy to cook.

    Reply
    • Linda says

      January 5, 2022 at 11:00 am

      Thank you for the compliment. Glad you enjoyed the recipe.

      Reply

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My grace is sufficient for thee…
2 Corinthians 12:9

Hi, I’m Linda! I make quick, easy meals, and spin on classics and old favorites with focus on Malaysian, Chinese, and American cuisines. Read more →

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