Prawn or Shrimp and Vegetable Curry (Jhinga Kari #2)

Prawn or Shrimp and Vegetable Curry (Jhinga Kari #2)

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This colourful dish is both easy and quick to make ?and is a meal in itself with plain boiled rice or lentils
Servings: 4
Calories: 313


  • 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
  • 14 oz Canned peeled tomatoes
  • 1 tsp Salt
  • 1/4 in slice Creamed coconut
  • Juice of 1/2 lemon
  • 10 floz Water
  • 1 lb Prawns or shrimps shelled
  • 2 Green chillis slit lengthways


  • 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.
  • 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.
  • Stir in the prawns or shrimps and the two slit chillis. Re-cover and simmer for a further 15 minutes.
  • Transfer the curry to a warmed serving dish and serve at once.
Calories: 313 kcal
Carbohydrates: 29 g
Protein: 27 g
Fat: 12g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 183 mg
Sodium: 1021 mg
Potassium: 1173 mg
Fiber: 12 g
Sugar: 15 g
Vitamin A: 251 IU
Vitamin C: 35 mg
Calcium: 170 mg
Iron: 3 mg
Cuisine Indian
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