Shrimp and Eggplant Curry

• Seafood

  • 1/2 lb Shrimp

• Produce

  • 1 lb Eggplants, round
  • 2 cloves Garlic
  • 1 piece Ginger
  • 2 Jalapeno peppers
  • 4 Plum tomatoes
  • 1 Red onion, medium-sized

• Condiments

  • 1 tsp Tamarind paste

• Baking & Spices

  • 1 tsp Chili powder
  • 3 tbsp Curry powder

• Oils & Vinegars

  • 3 tbsp Vegetable oil

• Other

  • 1 cup (240ml coconut milk or (½ cup/120ml coconut cream and ½ cup/120ml water
  • 1 sprig Fresh or ¼ cup dried curry leaves

Found on rotinrice.com

Description

Ingredients

• ½ lb (225g) shrimp, peeled and deveined
• 1 lb (450g) round eggplants
• 4 plum tomatoes, quartered
• 2 jalapeno peppers, seeded and sliced
• 1 sprig fresh or ¼ cup dried curry leaves
• 1 cup (240ml) coconut milk or (½ cup/120ml coconut cream and ½ cup/120ml water)
• 1 tsp tamarind paste (soup base mix)
• 3 tbsp vegetable oil
• 1 medium sized red onion
• 1 piece ginger, about 1 inch in size
• 2 cloves garlic
• 3 tbsp curry powder
• 1 tsp chili powder

Directions

• 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.