- 1 kg of shrimp tail
- 500 g of eggplant
- 350 g of crushed tomatoes
- 1 chopped onion
- 1 tablespoon of crushed garlic and ginger
- 3 tablespoons of curry powder
- 1 teaspoon of turmeric
- a curry leaf branch
- 2 stalks of chopped thyme
- 2 sprigs of parsley
- 2 stalks chopped coriander
Cut the eggplant into large piece. Heat a large pot with 4 tablespoons of olive oil and fry the eggplant until it turns golden. Reserve.
In the same pan fry the shrimp over high heat for 3 minutes and set aside.
Add a tablespoon of oil in the pan and let brown together the garlic and crushed ginger, onions, thyme, parsley and curry leaves for 2 minutes. Then add the curry, turmeric, half a glass of water, salt and crushed tomatoes, mix well and simmer for 5 minutes over medium heat.
Finally add the eggplant and shrimp and reduce heat to low. Simmer for 15 minutes.
Sprinkle your Shrimp and Eggplant Curry with chopped coriander : it’s ready. Serve it hot with rice and a cucumber and carrot salad.