A nutrients packed mixed vegetable curry/Indian chili that's so easy to make and healthy too..
Simple Prawn Brinjal Curry
Brinjal or Eggplants, or Kathirikai in Tamil is one of the healthiest of the vegetables used in our cuisines. It is said the eggplants when consumed will improve and regulate the appetite. Well, true or not these make for very good stews and curries. This recipe today is one such stew, a simple Prawn brinjal curry. Very simple to make, and a hearty comfort food. I serve this with steamed rice and papad. But it is very delicious with naan or roti as well..
The prawns I have used are smaller ones, peeled and deveined. The larger ones are always for grilling🤗 and using smaller ones is an advantage. You can just eat your stew from your bowl, a spoonful at a time. No struggling to cut the big chunks of prawns.
The recipe contains very less spice, all the flavor of the gourd and the prawns stewed together with the basic salt, turmeric, chilly and coriander powder and finally some coconut milk is what will make you to think of this whenever you think of comfort food.
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Check out the recipe below –
Simple Prawn Brinjal Curry
A very simple yet super delicious prawn brinjal curry that is mildly spiced, creamy with coconut milk is just the perfect lunch to serve on weekends.
Equipment
- A deep pan to stew the curry
Ingredients
- Brinjal or egg plant ,cut into cubes – 1 1/2 cup
- Prawns 1/2 cup – peeled deveined and marinated in salt, turmeric powder
- Sliced Onions – 2
- Chopped tomatoes – 1
- Green chilly – 2 don’t slice or cut
- Fresh coriander leaves
- Salt – for taste
- Turmeric powder – 1/2tsp
- Chilly powder – 3/4 tsp
- Coriander powder – 1tsp
- Ginger garlic paste – 1tsp
- Oil – 2tsp
- Coconut milk – 1/2 cup
Instructions
- Heat oil in a deep pan, add few slices of onion and the ginger garlic paste. Sauté well.
- Add the prawns and mix well for a minute.
- Add the rest of the onions, tomatoes, chilly, cut brinjal pieces and half of the coriander all at once in the pot and mix well.
- Add salt, turmeric, chilly powder and coriander powder. Mix well and add water just enough for the contents in the pot are immersed.
- Let it cook without a lid for five minutes in high flame.
- Simmer the flame, and close the pan with a wooden spoon inside to let the steam out. Let the curry STEW and you relax.
- After ten minutes, add the coconut milk and mix.
- Sprinkle some coriander leaves on top. Your curry is ready to be served.
- Serve hot with rice or roti.
Notes
- Replace eggplants/brinjal with any vegetable like cabbage, drumstick or capsicum in this recipe
- Add coconut milk or coconut cream. Or just grind the coconut chunks and make a paste and add in this recipe.
- Serve hot with rice or roti.
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Check out my Instagram profile and highlights for more pics and recipes – @Fhareena #parveenskitchen #foodblogger
