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    You are in: Home / Recipes / Spicy Goan Shrimp Curry With Eggplant Recipe
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    Spicy Goan Shrimp Curry With Eggplant

    Spicy Goan Shrimp Curry With Eggplant. Photo by FLKeysJen

    1/2 Photos of Spicy Goan Shrimp Curry With Eggplant

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    Total Time:

    Prep Time:

    Cook Time:

    28 mins

    10 mins

    18 mins

    Sweet Tortellini's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Slice the eggplants lengthwise in half and then crosswise into 1-inch chunks.
    2. 2
      Heat oil in a large saucepan over medium heat and saute the onion until softened.
    3. 3
      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.
    4. 4
      Add eggplants, chilies and salt, and mix well.
    5. 5
      Cover and cook over low heat until eggplant is soft, about 10 minutes.
    6. 6
      Add shrimp and stir gently,.
    7. 7
      When shrimp begins to turn pink, add coconut milk and water. Continue simmering, uncovered, until shrimp is cooked through, another 5-8 minutes.
    8. 8
      Very gently stir in the vinegar and remove from heat.
    9. 9
      Serve immediately and enjoy!
    10. 10
      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.
    11. 11
      Serve with any plain rice or quinoa - my favorite.
    12. 12
      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! :).

    Ratings & Reviews:

    • on May 09, 2014

      55

      Outstanding dish with complex flavor - better than an authentic restaurant! The eggplant and shrimp combo works so well.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Spicy Goan Shrimp Curry With Eggplant

    Serving Size: 1 (663 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 521.3
     
    Calories from Fat 190
    36%
    Total Fat 21.2 g
    32%
    Saturated Fat 12.2 g
    61%
    Cholesterol 142.8 mg
    47%
    Sodium 1116.3 mg
    46%
    Total Carbohydrate 67.0 g
    22%
    Dietary Fiber 14.9 g
    59%
    Sugars 49.0 g
    196%
    Protein 21.0 g
    42%

    The following items or measurements are not included:

    green serrano chilies

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