SPICY GOAN SHRIMP CURRY WITH EGGPLANT
Taken from Ruta Kahate's "5 Spices, 50 dishes" and not modified in any way - this is the best curry I have ever eaten and had to share it with you. If you have a chance to buy Ruta's book do so - it is the best cookbook I have ever bought and the only cookbook I have done every recipe out of, it's just that amazing. A few notes: -- DO use seeds and finely grind them in a mortar and pestle - the flavors aren't quite the same if you use already ground spices. If you can't find seeds, then substitute it in the same quantities. -- If your family isn't keen on tough eggplant skins, you can peel them. -- Eggplants go from "undercooked and spongy" to "just well done pefection" to plain mush in a very short period of time. Watch them closely. We want a tofu consistency. -- Tomato sauce can be used in place of the small tomato in a pinch. About 1/3-1/2 cup will do. -- If you like less spicy, cut down on cayenne pepper. The Serranos actually cook down and taste like a bell pepper when done.
Provided by Sweet Tortellini
Categories Curries
Time 28m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Slice the eggplants lengthwise in half and then crosswise into 1-inch chunks.
- Heat oil in a large saucepan over medium heat and saute the onion until softened.
- Add tomato,garlic,cayenne,coriander,cumin, turmeric, and saute until the tomato has completely disintegrated. If necessary, deglaze the pan by adding a few tablespoons of water and using a spatula to loosen the browned bits if the mixture starts sticking to the bottom.
- Add eggplants, chilies and salt, and mix well.
- Cover and cook over low heat until eggplant is soft, about 10 minutes.
- Add shrimp and stir gently,.
- When shrimp begins to turn pink, add coconut milk and water. Continue simmering, uncovered, until shrimp is cooked through, another 5-8 minutes.
- Very gently stir in the vinegar and remove from heat.
- Serve immediately and enjoy!
- This curry tastes even better the next day just reheat gently over low heat stirring carefully once in a while until just warmed to prevent overcooking the shrimp.
- Serve with any plain rice or quinoa - my favorite.
- Please don't bother rating this recipe if you don't have all the ingredients on hand or if you aren't going to follow it to the "T" because you would be rating a different recipe altogether: your own. However, you can leave a comment if you didn't follow it to let the community know what your experience was - and I am curious! :).
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Nannette Robinson
[email protected]I love this curry! It's so flavorful and easy to make. The shrimp is cooked perfectly and the sauce is delicious. The eggplant is a nice addition that adds a bit of sweetness and creaminess to the dish. I highly recommend this recipe!
BRENDA SHIPMAN
[email protected]This is one of my favorite shrimp curry recipes. It's so easy to make and always turns out delicious. The shrimp is cooked perfectly and the sauce is rich and flavorful. The eggplant is a nice addition that adds a bit of sweetness and creaminess to t
Sahel Sahel
[email protected]This curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. The shrimp is cooked perfectly and the sauce is flavorful and creamy. The eggplant is a nice addition that adds a bit of sweetness and texture to the dish. I highly
Md Tarakjia Satti
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the results are delicious. The shrimp is cooked perfectly and the sauce is flavorful and creamy. The eggplant is a nice addition that adds a bit of sweetness and texture to
Masindi Rudzani
[email protected]This curry is a great way to impress your friends and family. It's easy to make and always turns out delicious. The shrimp is cooked perfectly and the sauce is packed with flavor. The eggplant is a nice addition that adds a bit of sweetness and cream
Vishnu Kumar
[email protected]I'm giving this recipe 5 stars because it's simply delicious. The shrimp is cooked perfectly and the sauce is rich and flavorful. The eggplant is a great addition that adds a bit of texture and creaminess to the dish. I highly recommend this recipe!
Pesh Ndavi
[email protected]This curry is a must-try for any seafood lover. The shrimp is cooked to perfection and the sauce is packed with flavor. The eggplant is a nice addition that adds a bit of sweetness and creaminess to the dish. I highly recommend serving it with rice o
makbel mesfin
[email protected]I've made this curry several times now and it's always a hit. It's so easy to make and always turns out delicious. I love the combination of shrimp and eggplant in the curry. It's a great dish to serve for a party or potluck.
Fatih Janan
[email protected]This curry is a great way to use up leftover shrimp. I had some shrimp that was about to go bad, so I decided to make this curry. It turned out great! The shrimp was cooked perfectly and the sauce was very flavorful. I served it with rice and it was
Arib Mujtba
[email protected]I'm not a big fan of eggplant, but I decided to try this recipe anyway. I'm so glad I did! The eggplant was surprisingly delicious in the curry. The sauce was also very flavorful and had just the right amount of heat. I'll definitely be making this a
Remo Girl
[email protected]This is one of my favorite shrimp curry recipes. It's so easy to make and always turns out delicious. The eggplant adds a nice touch of sweetness and creaminess to the dish. I usually serve it with rice or naan bread.
Noah Freeman-Skinner
[email protected]I made this curry last night and it was a hit with my family! The shrimp was cooked perfectly and the eggplant was so tender. The sauce was delicious and had just the right amount of spice. I will definitely be making this again.
Abdul Usman
[email protected]This Goan shrimp curry with eggplant is a delightful dish that combines the best of both worlds. The shrimp is cooked to perfection, and the eggplant is tender and flavorful. The sauce is rich and creamy, with a perfect balance of spices. I highly re