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.