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.
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
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