Prep 10 mins
Cook 18 mins
Taken from Ruta Kahate's "5 Spices, 50 dishes" and not modified in any way - this is the best curry I have ever eaten and had to share it with you. If you have a chance to buy Ruta's book do so - it is the best cookbook I have ever bought and the only cookbook I have done every recipe out of, it's just that amazing. A few notes: -- DO use seeds and finely grind them in a mortar and pestle - the flavors aren't quite the same if you use already ground spices. If you can't find seeds, then substitute it in the same quantities. -- If your family isn't keen on tough eggplant skins, you can peel them. -- Eggplants go from "undercooked and spongy" to "just well done pefection" to plain mush in a very short period of time. Watch them closely. We want a tofu consistency. -- Tomato sauce can be used in place of the small tomato in a pinch. About 1/3-1/2 cup will do. -- If you like less spicy, cut down on cayenne pepper. The Serranos actually cook down and taste like a bell pepper when done.
- 3 small japanese or italian eggplants (about 12 ounces)
- 2 tablespoons canola oil
- 1⁄2 medium yellow onion, finely chopped (about 1 cup, not packed)
- 1 small tomatoes, finely chopped (about 1/4 cup)
- 2 garlic cloves, minced
- 1 teaspoon ground cayenne pepper
- 1⁄2 teaspoon coriander seed, finely ground
- 1⁄4 teaspoon cumin seed, finely ground
- 1⁄4 teaspoon ground turmeric
- 2 small green serrano chilies, cut lengthwise in half
- 3⁄4 teaspoon salt
- 1 lb shrimp, small or medium, peeled and deveined, tails off
- 1 cup coconut milk
- 1⁄2 cup water
- 1 1⁄2 tablespoons apple cider vinegar
- Slice the eggplants lengthwise in half and then crosswise into 1-inch chunks.
- Heat oil in a large saucepan over medium heat and saute the onion until softened.
- Add tomato,garlic,cayenne,coriander,cumin, turmeric, and saute until the tomato has completely disintegrated. If necessary, deglaze the pan by adding a few tablespoons of water and using a spatula to loosen the browned bits if the mixture starts sticking to the bottom.
- Add eggplants, chilies and salt, and mix well.
- Cover and cook over low heat until eggplant is soft, about 10 minutes.
- Add shrimp and stir gently,.
- When shrimp begins to turn pink, add coconut milk and water. Continue simmering, uncovered, until shrimp is cooked through, another 5-8 minutes.
- Very gently stir in the vinegar and remove from heat.
- Serve immediately and enjoy!
- This curry tastes even better the next day just reheat gently over low heat stirring carefully once in a while until just warmed to prevent overcooking the shrimp.
- Serve with any plain rice or quinoa - my favorite.
- Please don't bother rating this recipe if you don't have all the ingredients on hand or if you aren't going to follow it to the "T" because you would be rating a different recipe altogether: your own. However, you can leave a comment if you didn't follow it to let the community know what your experience was - and I am curious! :).
Outstanding dish with complex flavor - better than an authentic restaurant! The eggplant and shrimp combo works so well.