Prawn Aubergine Curry Recipes

PRAWN & AUBERGINE CURRY

Prawn & aubergine curry image

Enjoy this vibrant prawn and aubergine curry with flatbreads for a quick and easy midweek meal for two. It's ideal on busy nights when you're short on time

Provided by Anna Glover

Time 20m

Number Of Ingredients 12

Ingredients

1 tsp vegetable oil
1 aubergine , cut into 1cm chunks
1-2 red or green chilli , sliced
thumb-sized piece of ginger , grated
1 tsp turmeric
2 tsp ground cumin
400g can cherry tomatoes or chopped tomatoes
150g raw prawns
2 tbsp dairy-free coconut yogurt
1 lime , juiced
½ small bunch of coriander , chopped
2 rotis or flatbreads, warmed

Steps:

Heat the oil in a deep frying pan over a medium-high heat, and fry the aubergine with a pinch of salt for 5 mins until lightly golden. Stir in the chilli, ginger, turmeric and cumin, cook for another minute, then pour in the cherry tomatoes. Simmer for 10 mins until thickened.
Stir in the prawns and simmer for 2-4 mins until pink. Remove from the heat, stir in the coconut yogurt, lime juice and coriander, then serve with the warmed rotis.

Nutrition Facts : Calories 383 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 13 grams sugar, Fiber 10 grams fiber, Protein 20 grams protein, Sodium 1.6 milligram of sodium

PRAWN AND EGGPLANT CURRY (KARI UDANG DAN TERUNG)

Prawn and Eggplant Curry (Kari Udang Dan Terung) image

Make and share this Prawn and Eggplant Curry (Kari Udang Dan Terung) recipe from Food.com.

Provided by Latchy

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

600 g uncooked prawns, preferably a medium size
8 shallots, halved
1 teaspoon chili powder (not Mexican)
1 teaspoon ground turmeric
1 teaspoon sugar
50 g ghee, you can use oil, about
300 g onions, sliced
500 ml coconut milk
250 ml water
480 g finger eggplants, chopped
4 dried curry leaves

Steps:

Shell and devein prawns, you can leave the tails intact if you like.
Blend or process the shallots, chili, turmeric and sugar until the shallots are finely chopped.
Heat ghee in a wok and add the onions and cook stirring until soft.
Add the shallot mixture and cook stirring until fragrant.
Add the coconut milk and water and simmer uncovered for 10 minutes.
Add the eggplants and curry leaves to the coconut mixture and cook uncovered about 15 minutes or until the eggplants are tender.
Stir in the prawns and cook until prawns are tender 5-10 minutes.
Discard the curry leaves before serving.

Nutrition Facts : Calories 561.3, Fat 41.5, SaturatedFat 32, Cholesterol 221, Sodium 889.1, Carbohydrate 27.2, Fiber 5.7, Sugar 7.1, Protein 26.2

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