Coconut Brinjal Prawn Curry
Ok it's time to confess.
I have a love affair. It’s one which has captivated me for some time now, I can’t shake it, it’s become an addition. South Indian inspired cuisine has me in raptures, the smooth caress of coconut milk, the juicy texture of seafood, the rolling heat of chillies and the unmistakable scent of curry leaves. It’s a trusty combination and if you’re short on time and inspiration, drop these ingredients into a pan with some spongy aubergine and let the spices do the work. This recipe is a tasty accident (second confession), a case of hunger wrapped up in a time poor day and a hankering for something familiar and vital. It’s my coconut brinjal prawn curry…I know it’s an unimaginative title but sometimes recipes just need to do what it ‘says on the tin’. It’s a recipe which is big on taste and easy on the calories, so if you want to devour a satiating dish which has a low impact on the midriff…then it’s time to fall in love with this number.
Serves 4
- 1 tbs Rapeseed oil
- ½ Onion, finely diced
- 2 tsp Ginger and garlic paste
- Handful of curry leaves, fresh if you can get them, frozen works too or dried curry leaves and re-hydrated in a little water – save a few and fry separately for a garnish
- 1 tsp Fennel seeds
- 2 Kashmiri chillies, dried
- ½ tsp Turmeric
- 1 tsp Chilli powder
- 50ml water
- 1 Aubergine (approx. 275g), diced into inch (2.5cm) cubes
- 125g King prawns, cooked and peeled
- 200m Light coconut milk
How To Make Coconut Brinjal Prawn Curry
- Using a large frying pan or wok, heat the oil over a medium heat and throw in the onions, cooking until gently browned, add the ginger and garlic paste along with the curry leaves and fennel seeds. Cook for a couple of minutes allowing the ingredients to infuse with one another.
- Add the dried chillies, turmeric and chilli powder and pour in a couple of tablespoons of water to create paste. Drop in the aubergine, stir thoroughly and coat the aubergine in all the spices, cover and cook for around 15 – 20 minutes until the aubergine has softened, add more water if need to stop the ingredients from sticking.
- Pour in the coconut milk and let everything simmer for a further 5 minutes, the mix will turn a pleasing shade of gentle ochre, sprinkle in the prawns, stir and cook for 3-4 minutes.
- Serve with brown basmati rice and sprinkle with the reserved curry leaves…devour.
Coconut Brinjal Prawn Curry
Ok it's time to confess.
I have a love affair. It’s one which has captivated me for some time now, I can’t shake it, it’s become an addition. South Indian inspired cuisine has me in raptures, the smooth caress of coconut milk, the juicy texture of seafood, the rolling heat of chillies and the unmistakable scent of curry leaves. It’s a trusty combination and if you’re short on time and inspiration, drop these ingredients into a pan with some spongy aubergine and let the spices do the work. This recipe is a tasty accident (second confession), a case of hunger wrapped up in a time poor day and a hankering for something familiar and vital. It’s my coconut brinjal prawn curry…I know it’s an unimaginative title but sometimes recipes just need to do what it ‘says on the tin’. It’s a recipe which is big on taste and easy on the calories, so if you want to devour a satiating dish which has a low impact on the midriff…then it’s time to fall in love with this number.
Serves 4
- 1 tbs Rapeseed oil
- ½ Onion, finely diced
- 2 tsp Ginger and garlic paste
- Handful of curry leaves, fresh if you can get them, frozen works too or dried curry leaves and re-hydrated in a little water – save a few and fry separately for a garnish
- 1 tsp Fennel seeds
- 2 Kashmiri chillies, dried
- ½ tsp Turmeric
- 1 tsp Chilli powder
- 50ml water
- 1 Aubergine (approx. 275g), diced into inch (2.5cm) cubes
- 125g King prawns, cooked and peeled
- 200m Light coconut milk
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