Prawns Eggplant Curry

First of all, Happy New Year to all :). My first blog post of 2018. So to start with, I choose a recipe that belongs to my native, prawns and eggplant curry. We have so many combinations of vegetables with meat and/or seafood that I will surely blog about it in the coming time.

Ingredients:

  • 12 unpeeled prawns
  • 4 small eggplants (cut into cubes)
  • 1 medium sized onion
  • 2 medium sized tomatoes
  • 4 cloves of garlic
  • 2 inches ginger
  • 1/4th cup of cilantro
  • 2 green chilies (Optional)
  • 2 teaspoons turmeric powder
  • Β½ tablespoon red chili powder
  • 1 tablespoon curry powder
  • 2 teaspoon tamarind extract (if readymade) or 2 tablespoon of tamarind extract if homemade
  • Salt as per taste

 

Procedure:

  • First we need to prepare the tamarind extract. You can get it in the market but preparing it at home will take a few minutes and it also adds an extra flavor to the food. Soak a spoonful of tamarind in two tablespoon of warm water and keep aside for 15-20 minutes. Later, squeeze this soaked tamarind pulp and throw away the rest of the fibrous stuff that remains. Your tamarind extract is ready.
  • Now grind the onion, tomatoes, ginger, garlic, chilies, and cilantro together. Do not add water while grinding.
  • Heat oil in a pot and add the ground paste in it. Saute for 2-3 minutes on medium flame.
  • Add turmeric, chili powder and curry powder. Mix it well.
  • Add eggplant cubes and pinch of salt. Keep lid on pot and lower the flame so that it doesn’t burn. If the pot does not have a lid then keep a metal plate on the pot and pour 5-6 tablespoons of water in it. It will avoid the burning. Let it cook for 7-8 minutes.
  • Once the eggplants are half cooked, add prawns. You can add water at this stage and adjust the consistency of curry as required. Cover the pot with the lid and let cook for 3-4 minutes as prawns don’t take much time to cook.
  • Add tamarind extract and adjust salt as required. Let it cook on low flame for a minute or two.
  • Serve hot with steamed rice.

 

P.S.: While making curries I prefer seafood with shells unpeeled as it adds extra flavor to the curries. For the same reason, I have used unpeeled prawns.

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