Prawn or Shrimp and Vegetable Curry (Jhinga Kari #2) recipe
information
This colourful dish is both easy and quick to make ?and is a meal in itself with plain boiled rice or lentils
ingredients
3 Tbs Vegetable oil
2 Medium onions, chopped
2 Garlic cloves, crushed
piece Fresh root ginger, peeled 2 1/2 cm (1 in) and finely chopped
2 Green chillis, seeded and finely chopped
1 tsp Turmeric
2 Tbs Ground coriander
2 tsp Paprika
1 tsp Ground fennel
2 Aubergines (eggplants), cubed
425 g (14 oz) Canned peeled tomatoes
1 tsp Salt
1/2 cm (1/4 in) slice Creamed coconut
Juice of 1/2 lemon
300 ml (10 fl oz) 1 1/4 cups Water
1/2 kg (1 lb) Prawns or shrimps, shelled
2 Green chillis, slit lengthways
2 Medium onions, chopped
2 Garlic cloves, crushed
piece Fresh root ginger, peeled 2 1/2 cm (1 in) and finely chopped
2 Green chillis, seeded and finely chopped
1 tsp Turmeric
2 Tbs Ground coriander
2 tsp Paprika
1 tsp Ground fennel
2 Aubergines (eggplants), cubed
425 g (14 oz) Canned peeled tomatoes
1 tsp Salt
1/2 cm (1/4 in) slice Creamed coconut
Juice of 1/2 lemon
300 ml (10 fl oz) 1 1/4 cups Water
1/2 kg (1 lb) Prawns or shrimps, shelled
2 Green chillis, slit lengthways
method
1. Heat the oil in a large saucepan. Add the onions and fry until they are golden brown. Add the garlic, ginger and chopped chillis and fry for 3 minutes, stirring constantly. Stir in the turmeric, coriander, paprika and fennel and fry for 5 minutes, stirring frequently. Add the aubergines (eggplants) and fry for 3 minutes, stirring frequently.
2. Add the tomatoes and can juice, the salt, coconut, lemon juice and water, and bring to the boil, stirring constantly. Reduce the heat to low, cover the pan and simmer the curry for 30 minutes.
3. Stir in the prawns or shrimps and the two slit chillis. Re-cover and simmer for a further 15 minutes.
4. Transfer the curry to a warmed serving dish and serve at once.
2. Add the tomatoes and can juice, the salt, coconut, lemon juice and water, and bring to the boil, stirring constantly. Reduce the heat to low, cover the pan and simmer the curry for 30 minutes.
3. Stir in the prawns or shrimps and the two slit chillis. Re-cover and simmer for a further 15 minutes.
4. Transfer the curry to a warmed serving dish and serve at once.
serving amount
4 servings
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