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By: 👩🦳 Linda · · · 🗨 39 Comments
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This spicy tangy Shrimp and Eggplant Curry is delicious served with steamed rice and papadums. Can be prepared in 30 minutes.
There are days when I feel like having something spicy and tangy and this Shrimp and Eggplant Curry fits the bill. For some, having a spicy dish is a must for the meal to be appetizing. It was like that at home when I was growing up. There would always be a spicy dish or condiment to accompany every meal. While I do not cook as much spicy food these days, I occasionally still crave for something spicy.
Round Eggplants
For this Shrimp and Eggplant Curry, I used round eggplants as they hold up better in the curry. These are easy to prepare as I only need to remove the stems and halve it. Check out the picture below and see if you can spot anything out of the ordinary from it.
Coconut Milk in Cartons
I recently discovered coconut milk in cartons and have been using it in my cooking and baking. The consistency of this milk is lighter than that of coconut cream in cans and I find that it works really well in curries. I have also made ice cream with it. Although I use coconut milk often in my cooking, taking it as a beverage is new to me. I did give it a try but I still like soy milk better.
Similar Tools Used in Making This Shrimp and Eggplant Curry
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Dual-Handled Unglazed Cooking Pot with Lid (Glazed interior)
Cuisipro Stainless Steel Measuring Cup and Spoon Set
5 from 8 votes
Shrimp and Eggplant Curry
This spicy tangy Shrimp and Eggplant Curry is delicious served with steamed rice and papadums. Can be prepared in 30 minutes.
Author : Linda ooi
Course : Main Dish
Cuisine : Malaysian
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Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Servings : 4
Calories : 413kcal
Ingredients
- ½ lb shrimp (peeled and deveined) (225g)
- 1 lb round eggplants (450g)
- 4 plum tomatoes (quartered)
- 2 jalapeno peppers (seeded and sliced)
- 1 sprig fresh curry leaves or ¼ cup dried curry leaves
- 1 cup coconut milk or (½ cup/120ml coconut cream and ½ cup/120ml water) (240ml)
- 1 tsp tamarind concentrate (soup base mix)
- 3 tbsp vegetable oil
Spice Paste
- 1 medium red onion
- 1 inch ginger (30g)
- 2 cloves garlic
- 3 tbsp curry powder
- 1 tsp chili powder
Instructions
Blend onion, ginger, and garlic with 2 tablespoons water. Remove, pour into a small bowl. Mix with curry powder and chili powder to form a paste.
In a medium sized pot, heat vegetable oil. Add curry paste and curry leaves and stir for 5 minutes until fragrant.
Pour in coconut milk. Bring to a boil, season with salt and tamarind paste. Add eggplants and jalapeno, reduce heat and let simmer for 5 minutes.
Add shrimp and tomatoes and continue to cook for another 3 to 4 minutes until shrimps curl. Turn off heat and let curry sit for 10 minutes before serving.
Nutrition
Calories: 413kcal
Tried this recipe?Mention @RotiNRice or tag #RotiNRice
Serving Suggestion
I like to serve this Shrimp and Eggplant Curry with steamed basmati rice and papadums. So yummy!
Thank You for Your Participation
A big THANK YOU to all for participating in my CSN Giveaway. I am blown away by the response and wish I could give a prize to each and every one of you. I have made many new friends and hope you will visit often. To my regular visitors, HUGS to all of you for being such a sport.
A number was assigned to each person who left a comment and random.org generated the winning number. Drum roll please…..the winner is Reeni of Cinnamon Spice & Everything Nice. Congratulations Reeni! I hope you enjoy shopping at the CSN Stores. A representative will be contacting you soon.
A very special THANK YOU to CSN for their generosity.
Enjoy…..and have a wonderful day! 😎
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Reader Interactions
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Comments
CaseyAngelova says
This looks great! I just made some homemade curry powder and I have some eggplants in the garden ready for harvest!
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Angie's Recipes says
Biren, everybody else could have CSN, I want your eggplant curry! 🙂
Congratulations to Reeni!Reply
lequan@luvtoeat says
Congrats to Reeni!Biren, I absolutely love this dish! Shrimp and eggplants are two of my favorite things to eat with some kind of sauce with rice so this is the perfect dish for me. Your dish has such beautiful colours from the tomatoes, eggplants, and peppers. And the curry has such a rich colour – so lovely! I'll have to remember this dish when I send kiddies off the grandma and grandpa's next time. Thank you for sharing.
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The Mom Chef says
Congrats Reeni! This dish looks fantastic. If it has curry in it, I'm sold from the start, but the veggie ingredients are a perfect fit.
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Stella says
Yeah Reeni! That's nice…
This looks awesome, Biren. Did you know shrimp is my vegetarian weakness? Well, eggs and shrimp. I could easily give up the rest, but not my shrimp (smile). Hence this looks super delicious to me.
Oh, and I see the double bottomed eggplant in the photo;)
p.s. I made a spelt cake yesterday using your recipe as a guide. It's all gone already-Cauldron Boy and his office mates ate it all!Reply
rotinrice says
I love shrimps too but I try to limit myself as it is also hihg in cholesterol…sigh. Eggs? Another thing that I really enjoy 🙂
Yes, this batch of eggplants has many of those "twins". So glad to hear your spelt cake turned out well. It is really a good flour to use though it can be a little expensive.
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Haruna says
Yummy curry! Great with shrimp and eggplant…..mmmm
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MissionFood says
Congrats Reeni! This curry looks great!! I love shrimp and eggplant 🙂
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Ivy @ My Simple Food says
I have never cooked the round eggplants but I see it sold in supermarkets here. I wondered how it taste like. I always just buy the long ones from Asian market. You curry looks so good!
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5starfoodie says
Wonderful curry – shrimp and eggplant are our current favorite ingredients! Congrats to Reeni!
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Anncoo says
Congrats Reeni!
Biren, I love your curry in claypot. So Asian and mouth watering!Reply
Cooking Gallery says
The curry looks delicious!! I especially love to eat it with rice!
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Mary says
Biren, your recipe sounds really delicious. It certainly is beautiful to look at. I hope you are having a great day. Blessings…Mary
rotinrice says
Hi Ivy! Round eggplants are quite similar to the long ones except that they are a little more firm. Great for curries.
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rotinrice says
I like to cook my curries in claypot especially the tangy ones. I really enjoy cooking with claypots 🙂
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rotinrice says
It certainly is delicious with rice. I like to have it with some papadums and mango chutney as well.
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sarah says
i love this curry!!! we have a similar one …Looks so delicious..Reply
Julie M. says
congratulations Reeni!
That curry looks absolutely delightful! We love curry in this house. So much so that I bought a rather large container from the farmers market last time I was there. We're slowly working our way through and loving every bite! Maybe I'll whip up a batch of this with it!
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Namitha says
I love coconut milk in my non veg dishes…never thought of making eggplants like this….
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Yummy Team says
Yummy curry!! Shrimp and egg plant sounds like a great combo!! Will definitely try this sometime..Bookmarked!!
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IJust LoveMyApron says
I adore those Indian eggplants! guess what Biren, I went grocery shopping the other day and saw a coconut milk on a dairy aisle. I thought to myself oh this is interesting. I should try it and substituted canned coconut milk to see how it works. Now, I know it works! The shrimp curry sounds fantastic! eating with a warm rice…heaven!
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Devaki says
What a wonderful combination of ingredients – yummy prawns and eggplant with spices and coconut milk. Fantastic, Biren. I will make this one soon 🙂
Ciao, Devaki @ weavethousandflavors
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tigerfish says
The claypot holds up the heat for much longer….so esp good in Fall and Winter months, which is technically…now?
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Joanne says
I am always in the mood for curry so I can't blame you for making this! It sounds delicious.
I've seen the coconut milk in the cartons but haven't bought it yet. So glad you liked it!
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Faith says
I've been looking for that coconut milk but haven't found it yet! I'll keep looking because it looks amazing! It's the perfect addition to this curry.
Congrats to Reeni!
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Reeni says
Yay! Thanks so much Biren! And to everyone for the congratulations. Your curry looks absolutely delicious Biren. I have yet to see the coconut milk like that – thanks for telling us about it. And those eggplants are so cute, looks like a heart. I almost bought some of them today…wish I had now.
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rotinrice says
Hey Faith, try looking for it at your local health food store or a Super Target.
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denise fletcher says
Nothing like a good curry that really hits the spot, once in a while. Congrats on your giveaway being such a success 🙂
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rotinrice says
Thanks Denise. I hope to be able to do another giveaway for ALL my readers 🙂
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Cristina says
Congratulations to Reeni of Cinnamon Spice for winning a fabulous giveaway! 😉
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Jay says
Thank you for dropping by.
This curry looks super rich …Loved your snaps dear….so scrumptious…:DReply
Spoon and Chopsticks says
Love this combo of eggplant, shrimps, jalapenos and tamarind paste. I like the rich flavours. Certainly a great dish to enjoy with rice.Reply
Sumathi says
Just made this recipe for lunch yesterday. Lipsmackingly delicious!Reply
Tim says
Awesome authentic taste with little effort! Truly taste as restaurant quality.Reply
Linda says
Glad to hear you enjoyed the recipe.
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Lily says
Obe of the easiest and yummiest prawn curry recipe I’ve ever attempted. Made twice already, added ladies finger and tomatoes to make a one dish meal for four. So food! Thank you!Reply
Linda says
Glad to hear you enjoyed the recipe. It really is a one dish meal. Thank you for your positive feedback.
Reply
MUNIA CHATTERJEE says
Great tasting and easy to cook.Reply
Linda says
Thank you for the compliment. Glad you enjoyed the recipe.
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