Prawn and Eggplant Curry (Kari Udang Dan Terung)

READY IN: 40mins
Recipe by Latchy

This is another great simple Malay recipe. Only one dish to clean up so good after a long day.

Top Review by chia

this dish was very simple but didn't have the kick that i expect from a curry. i didn't have curry leaves which might be the problem but i did use 2 tsp of curry powder. i wound up adding hot sauce, soy sauce, fish sauce just trying to get some heat and a bit more flavor. sorry, but this didn't work for me

Ingredients Nutrition

Directions

  1. Shell and devein prawns, you can leave the tails intact if you like.
  2. Blend or process the shallots, chili, turmeric and sugar until the shallots are finely chopped.
  3. Heat ghee in a wok and add the onions and cook stirring until soft.
  4. Add the shallot mixture and cook stirring until fragrant.
  5. Add the coconut milk and water and simmer uncovered for 10 minutes.
  6. Add the eggplants and curry leaves to the coconut mixture and cook uncovered about 15 minutes or until the eggplants are tender.
  7. Stir in the prawns and cook until prawns are tender 5-10 minutes.
  8. Discard the curry leaves before serving.

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