A tasty way of cooking prawns or shrimps and aubergines , this curry may be served as part of an Indian meal or on its own with Chapatti, Rait a and a tomato and onion Sambal.
3 tablespoons vegetable oil
2 medium-sized onions, finely chopped
2 garlic cloves, crushed
1-inch piece fresh root ginger, peeled and finely chopped
4 green chillis,
2 seeded and finely chopped and
2 slit lengthways
1 teaspoon turmeric
2 tablespoons ground coriander
2 teaspoons paprika
1 teaspoon ground fennel seeds
2 medium-sized aubergines , cubed and degorged
14 oz. canned peeled tomatoes
1 teaspoon salt
J-inch slice creamed coconut juice of
10 fl. oz. water
1 lb. prawns or shrimps, shelled
In a large saucepan, heat the oil over moderate heat. When the oil is hot, add the onions and fry, stirring occasionally, for 8 to 10 minutes or until they are golden brown. Add the garlic, ginger and the chopped chillis and fry, stirring constantly, for 3 minutes. Stir in the turmeric, coriander, paprika and fennel seeds and fry, stirring frequently, for 5 minutes.
Add the aubergines and fry, stirring frequently, for 3 minutes. Add the tomatoes with the can juice, the salt, coconut, lemon juice and water and bring to the boil, stirring constantly. Cover the pan, reduce the heat to low and simmer the curry for 30 minutes.
Uncover the pan and add the prawns or shrimps and< the two slit chillis. Add more seasoning if necessary.
Cover the pan and continue simmering the curry for a further 15 minutes.
Remove the pan from the heat and spoon the curry into a warmed serving dish.