This spicy tangy Shrimp and Eggplant Curry is delicious served with steamed rice and papadums. Can be prepared in 30 minutes.
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.
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.
Similar Tools Used in Making This Shrimp and Eggplant Curry
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Dual-Handled Unglazed Cooking Pot with Lid (Glazed interior)
Cuisipro Stainless Steel Measuring Cup and Spoon Set
Shrimp and Eggplant Curry
- 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
- 1 medium red onion
- 1 inch ginger (30g)
- 2 cloves garlic
- 3 tbsp curry powder
- 1 tsp chili powder
- 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.
I like to serve this Shrimp and Eggplant Curry with steamed basmati rice and papadums. So yummy!
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