Now if you assume that my life in Kuwait basically centers around sports, control of the TV remote and generally making life difficult for my wife...you are spot on. However, let me state modestly that I do have one good quality and that is I visit the kitchen sometimes....Practically every Friday I prepare the fish curry at home. Of course, if you tell this to my wife, she will tell you 'Ask him who cleans the fish, and washes the utensils after the cooking is done'..... but that's another story altogether.
Recently I came across this very simple recipe prepared by an Englishman and decided to try it out, just to break from the usual routine of preparing my mum's fish curry recipe. I am sharing it with you cause it's very simple and you might even like it.
I prepared it last Friday and it turned out pretty nice. The taste is slightly different from our normal prawn curry and you should keep the gravy a little thick so it can be enjoyed with the rice and pickle or even Kubs. Take it easy on the chilies if you do not want it to be too spicy.
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| Prawn & eggplant curry prepared by me |
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| This is how it looked on my plate...Yum!! |
Goan Shrimp and Eggplant Curry
* 2 Tablespoons oil
* 1 small yellow onion, chopped
* 4 cloves garlic, minced
* 1 teaspoon cayenne (chillie powder)
* 1 teaspoon ground coriander
* 1/2 teaspoon ground cumin
* 1/2 teaspoon turmeric
* 1 cup canned diced tomatoes in their juice
* 3 small Japanese eggplant, cut in half lengthwise and then into1/2-inch chunks
* 2 small Serrano chile peppers, cut in half lengthwise (big chillies)
* 3/4 teaspoon salt
* 1 pound medium shrimp, peeled and deveined
* 13.5-ounce can coconut milk
* 1-1/2 Tablespoons apple cider vinegar
* 1/4 cup chopped cilantro (coriander / parsley)
Heat the oil in a large saucepan over medium heat. Add the onion and cook until softened. Add the garlic, cayenne, coriander, cumin, and turmeric and cook, stirring frequently, for one minute. Add the tomato and tomato juice and cook until the tomato has almost completely broken down; use the back of a wooden spoon to help break up the pieces of tomato, if necessary.
Add the eggplant, chile peppers, salt and mix well. Cover and reduce heat to low; cook until the eggplant has softened, about 7-8 minutes. Add the shrimp and cook, stirring, just until the shrimp turns pink. Add the coconut milk and simmer gently until the coconut sauce is hot and the shrimp has cooked through. Remove from heat and stir in the apple cider vinegar. Top with the chopped cilantro and serve atop a bed of rice... brown basmati is a particularly nice match.
Serves four to six.
* 1 small yellow onion, chopped
* 4 cloves garlic, minced
* 1 teaspoon cayenne (chillie powder)
* 1 teaspoon ground coriander
* 1/2 teaspoon ground cumin
* 1/2 teaspoon turmeric
* 1 cup canned diced tomatoes in their juice
* 3 small Japanese eggplant, cut in half lengthwise and then into1/2-inch chunks
* 2 small Serrano chile peppers, cut in half lengthwise (big chillies)
* 3/4 teaspoon salt
* 1 pound medium shrimp, peeled and deveined
* 13.5-ounce can coconut milk
* 1-1/2 Tablespoons apple cider vinegar
* 1/4 cup chopped cilantro (coriander / parsley)
Heat the oil in a large saucepan over medium heat. Add the onion and cook until softened. Add the garlic, cayenne, coriander, cumin, and turmeric and cook, stirring frequently, for one minute. Add the tomato and tomato juice and cook until the tomato has almost completely broken down; use the back of a wooden spoon to help break up the pieces of tomato, if necessary.
Add the eggplant, chile peppers, salt and mix well. Cover and reduce heat to low; cook until the eggplant has softened, about 7-8 minutes. Add the shrimp and cook, stirring, just until the shrimp turns pink. Add the coconut milk and simmer gently until the coconut sauce is hot and the shrimp has cooked through. Remove from heat and stir in the apple cider vinegar. Top with the chopped cilantro and serve atop a bed of rice... brown basmati is a particularly nice match.
Serves four to six.
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