Ingredients

The following ingredients have 4 Servings
  • 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
  • 1 medium red onion
  • 1 inch ginger ((30g))
  • 2 cloves garlic
  • 3 tbsp curry powder
  • 1 tsp chili powder

Instruction

  • 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.