Name: Eggplant and Prawn Curry
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 4
Ingredients: 450 g potato boiled peeled; 1 eggplant large; 340 g prawns cleaned peeled; 2 onion chopped large; 25 g garlic chopped fresh; 25 g ginger chopped fresh; 60 ml oil; 1/2 tsp cumin seeds; 1/2 tsp black mustard seeds; 2 tsp tomato puree; 1 tsp salt; 1/2 tsp ground turmeric; 1/2 tsp chilli powder; 1/2 tsp tikka masala Indian curry paste; 1 tsp garam masala; 90 ml water; 1 tsp parsley finely chopped fresh

by banusharaf1 Last updated on 07/09/2019

A mild curry to be eaten with rice or bread. - banusharaf1

Ingredients

450 g potato boiled peeled
1 eggplant large
340 g prawns cleaned peeled
2 onion chopped large
25 g garlic chopped fresh
25 g ginger chopped fresh
60 ml oil
1/2 tsp cumin seeds
1/2 tsp black mustard seeds
2 tsp tomato puree
1 tsp salt
1/2 tsp ground turmeric
1/2 tsp chilli powder
1/2 tsp tikka masala Indian curry paste
1 tsp garam masala
90 ml water
1 tsp parsley finely chopped fresh

Method

Step 1

Cut the boiled potatoes into large chips.
Step 2

Remove the stalk and cut the aubergine into large chip-type pieces.
Step 3

Heat the oil to a high temperature, in a large pan.
Step 4

Add the cumin seeds and black mustard seeds and cook until they are golden brown. This will only take a few seconds.
Step 5

Add the onions, garlic and ginger. Cook together until golden brown.
Step 6

Add the tomato puree, salt, turmeric powder, chilli powder, fish curry masala, garam masala and aubergine pieces. Stir and cook for another few minutes.
Step 7

Add potatoes and prawns. Reduce the heat.
Step 8

Add the water and bring to the boil. Cover pan and simmer gently for 20-25 minutes, stirring every 5 minutes.
Step 9

Place curry in a serving dish and garnish with parsley or coriander.