Shrimp Eggplant Curry

Shrimp and eggplant make a surprisingly good combination. The eggplant’s soft texture with the shrimp’s briny flavor work so well together. I recently ate eggplants stuffed with shrimp with a sweet chilli sauce poured over. I was hooked and wanted an Indian equivalent. So here is an Indian inspired eggplant shrimp curry 🙂

Time: 

  • Prep time – 20 minutes
  • Cook time – 30 minutes

Ingredients: 

  • Shrimp (Cleaned and deveined) – 250 g
  • Small Eggplants (Each slit into 4 wedges) – 100 g
  • Shallots (Sliced) – 1/2 cup
  • Ginger (Finely Chopped) – 1-inch piece
  • Mustard Seeds – 1/2 tsp
  • Kashmiri Chilly Powder – 2 tbsp
  • Coriander Powder – 1/2 tbsp
  • Cumin Powder – 1/2 tsp
  • Turmeric Powder – 1/2 tsp
  • Curry Leaves – 15
  • White Vinegar – 1 tsp
  • Salt to taste
  • Water – 1 cup
  • Vegetable Oil – 2 tbsp

Method: 

  1. Heat the oil in a pot and add the mustard seeds. Let the seeds splutter
  2. Add the shallots and ginger. Saute till the shallots on medium heat until they turn brown
  3. Add the eggplant, Kashmiri chilly powder, coriander powder, cumin powder, and turmeric powder. Mix quickly so that the spices do not get burnt
  4. Add the water. Cover and cook the eggplant till it is soft
  5. Add the shrimp, salt, and vinegar. Mix for 5 minutes and let the gravy come to a boil
  6. Turn off the stove and serve warm 🙂

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