Prawn Aubergine Curry Recipes

PRAWN & AUBERGINE CURRY

Steps:

• Heat the oil in a deep frying pan over a medium-high heat, and fry the aubergine with a pinch of salt for 5 mins until lightly golden. Stir in the chilli, ginger, turmeric and cumin, cook for another minute, then pour in the cherry tomatoes. Simmer for 10 mins until thickened.
• Stir in the prawns and simmer for 2-4 mins until pink. Remove from the heat, stir in the coconut yogurt, lime juice and coriander, then serve with the warmed rotis.

PRAWN AND EGGPLANT CURRY (KARI UDANG DAN TERUNG)

Steps:

• Shell and devein prawns, you can leave the tails intact if you like.
• Blend or process the shallots, chili, turmeric and sugar until the shallots are finely chopped.
• Heat ghee in a wok and add the onions and cook stirring until soft.
• Add the shallot mixture and cook stirring until fragrant.
• Add the coconut milk and water and simmer uncovered for 10 minutes.
• Add the eggplants and curry leaves to the coconut mixture and cook uncovered about 15 minutes or until the eggplants are tender.
• Stir in the prawns and cook until prawns are tender 5-10 minutes.
• Discard the curry leaves before serving.