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