Shrimp and Eggplant Curry

Shrimp and Eggplant Curry

Shrimp and Eggplant Curry



  • 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
  • salt


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.

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