Teresa's Recipes
Eggplant and Shrimp Curry
Experience the delightful union of tender eggplant and succulent shrimp, bathed in a rich and aromatic curry sauce. This luscious dish, hailing from the coastal regions of India, is a beautiful blend of sweet, tangy and spicy flavors that will tantalize your palate and transport you to the bustling spice markets of Mumbai.
Ingredients
- 4 cups Cooked basmati rice
- to taste Salt
- 1/2 cup, chopped Fresh cilantro leaves
- 2 tablespoons Lime juice
- 2 medium, diced Tomatoes
- 1 can (400ml) Coconut milk
- 2 teaspoons Ground coriander
- 1 teaspoon Ground cumin
- 1 teaspoon Turmeric
- 2 tablespoons Curry powder
- 1 tablespoon, minced Fresh ginger
- 3 cloves, minced Garlic
- 1 large, finely chopped Onion
- 1 lb, peeled and deveined Shrimp
- 1 large, diced into 1-inch cubes Eggplant
- 2 tablespoons Vegetable oil
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Calories: 550
- Fat: 20g
- Carbs: 65g
- Protein: 25g
- Sodium: 400mg
- Sugar: 10g
Instructions
- Heat oil in a large pan over medium heat.
- Add the onion, garlic, and ginger. Sauté until the onion becomes translucent, about 5 minutes.
- Add the curry powder, turmeric, cumin, and coriander to the pan. Cook for 1-2 minutes, stirring constantly, until the spices release their fragrance.
- Add the diced eggplant to the pan and cook for about 5 minutes, until it begins to soften.
- Add the shrimp to the pan and cook for another 3-4 minutes, until they turn pink and opaque.
- Pour in the coconut milk and diced tomatoes. Stir well to combine all the ingredients.
- Reduce the heat to low, cover the pan, and let the curry simmer for 10-15 minutes, until the eggplant is tender and the sauce has thickened.
- Stir in the lime juice and half of the chopped cilantro. Season with salt to taste.
- Serve the curry over cooked basmati rice, garnished with the remaining cilantro. Add a squeeze of lime for extra tang, if desired.
Tips
- For a vegetarian version, replace the shrimp with chickpeas or tofu.
- Add a kick of heat by including a diced chili pepper with the spices.
- The curry can be stored in the fridge for 3-4 days, and the flavors will continue to develop over time.