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Now I know what you’re thinking, trust me this combination together is to die for 🙂 I mean not literally but truly taste of this curry just melts in you’re mouth.
Ingredients
- 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)
Instructions
- 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.
- 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.
- 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)
- 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.
- Add in the marinated shrimp at the very end and stir well. Let cook covered for another 5-6 mins
- Add in 1/2 cup of warm water and let it simmer for 5-6 mins
- Once done, garnish with chopped cilantro!
- Enjoy with some Basmati rice, buttered naan or roti 🙂
