Prawn and Eggplant Curry (Kari Udang Dan Terung)

Recipe by Latchy
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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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