Prawn And Eggplant Curry Kari Udang Dan Terung Food
SPICY GOAN SHRIMP CURRY WITH EGGPLANT
Taken from Ruta Kahate's "5 Spices, 50 dishes" and not modified in any way - this is the best curry I have ever eaten and had to share it with you. If you have a chance to buy Ruta's book do so - it is the best cookbook I have ever bought and the only cookbook I have done every recipe out of, it's just that amazing. A few notes: -- DO use seeds and finely grind them in a mortar and pestle - the flavors aren't quite the same if you use already ground spices. If you can't find seeds, then substitute it in the same quantities. -- If your family isn't keen on tough eggplant skins, you can peel them. -- Eggplants go from "undercooked and spongy" to "just well done pefection" to plain mush in a very short period of time. Watch them closely. We want a tofu consistency. -- Tomato sauce can be used in place of the small tomato in a pinch. About 1/3-1/2 cup will do. -- If you like less spicy, cut down on cayenne pepper. The Serranos actually cook down and taste like a bell pepper when done.
Provided by Sweet Tortellini
Categories Curries
Time 28m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Slice the eggplants lengthwise in half and then crosswise into 1-inch chunks.
- Heat oil in a large saucepan over medium heat and saute the onion until softened.
- Add tomato,garlic,cayenne,coriander,cumin, turmeric, and saute until the tomato has completely disintegrated. If necessary, deglaze the pan by adding a few tablespoons of water and using a spatula to loosen the browned bits if the mixture starts sticking to the bottom.
- Add eggplants, chilies and salt, and mix well.
- Cover and cook over low heat until eggplant is soft, about 10 minutes.
- Add shrimp and stir gently,.
- When shrimp begins to turn pink, add coconut milk and water. Continue simmering, uncovered, until shrimp is cooked through, another 5-8 minutes.
- Very gently stir in the vinegar and remove from heat.
- Serve immediately and enjoy!
- This curry tastes even better the next day just reheat gently over low heat stirring carefully once in a while until just warmed to prevent overcooking the shrimp.
- Serve with any plain rice or quinoa - my favorite.
- Please don't bother rating this recipe if you don't have all the ingredients on hand or if you aren't going to follow it to the "T" because you would be rating a different recipe altogether: your own. However, you can leave a comment if you didn't follow it to let the community know what your experience was - and I am curious! :).
PRAWN AND EGGPLANT CURRY (KARI UDANG DAN TERUNG)
Make and share this Prawn and Eggplant Curry (Kari Udang Dan Terung) recipe from Food.com.
Provided by Latchy
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 561.3, Fat 41.5, SaturatedFat 32, Cholesterol 221, Sodium 889.1, Carbohydrate 27.2, Fiber 5.7, Sugar 7.1, Protein 26.2
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