Shrimp and Eggplant curry

by thecurrytheory

Now I know what you’re thinking, trust me this combination together is to die for šŸ™‚ I mean not literally but truly taste of this curry just melts in you’re mouth.

Shrimp and Eggplant curry

Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 2 lbs Large Shrimp (peeled and deveined)
  • 2 cups cubed eggplant
  • 1 medium onion chopped
  • 2 plum tomatoes chopped (medium or small size)
  • 1 tablespoon ginger, garlic and Cilantro seasoning (check out the recipe on my blog)
  • 1 teaspoon of cumin seeds, turmeric, coriander powder
  • 1 teaspoon or less of any Red Kashmiri chili powder.
  • 1 tablespoon of Olive oil for marinating the shrimp
  • 1 teaspoon salt and crushed fresh black pepper
  • 5 tablespoons of vegetable or Canola oil
  • 1/2 cup of warm water
  • 1 tablespoon of freshly chopped cilantro for garnish. (optional)


  1. In a mixing bowl marinate the shrimp with a dash of olive oil, salt, black pepper, and 1 teaspoon of the ginger, garlic, cilantro seasoning. Set it aside.
  2. In a medium pot heat the oil, add in the cumin seeds, onions, saute for 5-6 minutes, or until the onions are golden brown.
  3. Add in your cubed Eggplant along with red Kashmiri, coriander, turmeric powder, and salt to taste. Saute well together (cover and cook for 3 mins to moisten the eggplant)
  4. Then uncover the pot, add in your 2 chopped plum tomatoes, and the remaining ginger, garlic and cilantro paste and mix well. cover and cook for 7-8 mins on medium to low heat until all soften.
  5. Add in the marinated shrimp at the very end and stir well. Let cook covered for another 5-6 mins
  6. Add in 1/2 cup of warm water and let it simmer for 5-6 mins
  7. Once done, garnish with chopped cilantro!
  8. Enjoy with some Basmati rice, buttered naan or roti šŸ™‚


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