Prawn + Aubergine Curry

Having lived a fair part of my life in a coastal town, seafood always remains alluring and I’d love to add some to every dish if I could. Prawns especially pair fantastically with all kinds of vegetables, and the flavour it lends can make you look at even your least favoured ones in a whole new light. Aubergine is another versatile vegetable that brings with it endless cooking possibilities. It soaks up flavour like a sponge and lends comfort + heartiness to this dish. This may just be a humble curry, but it’s definitely going to have you reaching for seconds, so do give it a try!

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Ingredients

For the prawns

  • 1/2 tbsp olive oil

  • 150g fresh prawns

  • 1/4 tsp turmeric powder

  • Pinch of salt

For the aubergine

  • 1/2 tbsp olive oil

  • 1 aubergine, diced

  • 1/4 tsp turmeric powder

  • 1/4 tsp salt

For the curry

  • 1 tbsp olive oil

  • 1/2 tsp cumin seeds

  • 1 large clove garlic

  • 2 birds eye chillies

  • 1 tbsp grated ginger

  • 2 medium red onions, sliced

  • Salt, to taste

  • 1/2 tsp curry powder

  • 1 cup coconut milk

  • 1 cup water

  • 1 cup baby spinach

  • Juice of 1/2 lemon

Method of Preparation

  1. Marinate the prawns with the turmeric powder + salt. Cover and set aside for 1 hour.

  2. Marinate the aubergine with the turmeric powder + salt, making sure it’s well coated.

  3. Heat a large saucepan. Add 1/2 tbsp olive oil. Add the prawns and quick-cook them on medium/high heat till they change colour to a light pink. Remove from the pan and set aside.

  4. Add another 1/2 tbsp olive oil to the same pan. Add the aubergine and cook on medium heat till slightly charred + soft. Remove from the pan and set aside.

  5. Add another 1 tbsp olive oil to the same pan. Add 1/2 tsp cumin seeds. As it turns fragrant, add the garlic + chillies + grated ginger. Sauté for a couple of minutes on medium heat till you notice the garlic turning a light golden. Add the onions + salt and sauté for ~10-15 minutes till they are soft and have turned from light pink to a slightly darker shade. Add the curry powder and give it all a good stir so that the spice is incorporated well. Add the coconut milk + water. Stir and bring to a boil. Then simmer, cover and cook for 15 minutes. Remove the lid and increase the heat a little, allowing it to cook for another 10 minutes or till the curry has thickened. Add the aubergine + prawns. Then add the spinach, and allow it to gently wilt as you stir to incorporate it into the curry. Finally, add the lemon juice, give it a stir, and turn off the heat.

  6. Serve hot on the side of brown rice or bread, and enjoy!