Madurai shrimp curry, eggplant Puli Thokku
It is difficult to determine the "Star" of this sublime recipe; on one side, a delicious and moderately spicy curry with tamarind, and on the other - a grilled aubergine accompanied with South Indian spices and condiments. A real treat!
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Ingredients
Portions:
4
200 g
prawns, peeled and deveined
150 g
aubergine, cut into cubes
50 g
onion, finely chopped
1 tbsp
tomato paste
100 ml
coconut milk
2 cloves
garlic, minced
1 piece
fresh ginger, grated
1 tsp
ground cumin
1 bunch
fresh coriander, chopped
1 tsp
tamari
0.5 tsp
chilli seasoning
0.5 tsp
ground coriander
2 pieces
cloves
0.5 tsp
black mustard seeds
5 pieces
dried curry leaves
1 piece
cardamom pod
0.5 tsp
ground cinnamon
1 pinch
fine salt
0.5 tsp
fenugreek seeds
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Heat a pan over medium heat and add 0.5 tsp of black mustard seeds and 0.5 tsp of fenugreek seeds. Toast until aromatic.
- Add 50 g of onion and sauté until translucent. Stir in 2 cloves of minced garlic, 1 piece of grated ginger, and spices: 1 tsp ground cumin, 0.5 tsp ground coriander, 0.5 tsp chilli seasoning, 0.5 tsp ground cinnamon, 2 cloves, 1 cardamom pod, and 5 pieces of dried curry leaves. Cook for 2 minutes.
- Add 1 tbsp of tomato paste and mix well. Pour in 100 ml of coconut milk and bring to a simmer.
- Add 200 g of prawns and 150 g of aubergine cubes. Cook for 10-12 minutes until prawns are cooked through and aubergine is tender.
- Season with 1 tsp of tamari and 1 pinch of fine salt. Garnish with 1 bunch of chopped fresh coriander before serving.