Simple Shrimp, Coconut and Eggplant Curry
Simple Shrimp, Coconut and Eggplant Curry is a flavorful North Indian North Indian Recipes dish prepared with quality ingredients. Heat 1 tablespoon coconut oil in a large sauté pan and fry the onion, garlic, ginger and chili for 2 to 3 minutes to soften, stirring frequently.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat 1 tablespoon coconut oil in a large sauté pan and fry the onion, garlic, ginger and chili for 2 to 3 minutes to soften, stirring frequently.
Stir in the spices and season well with a pinch of salt and pepper.
Continue to fry over medium heat for a further minute or two until fragrant.
Transfer the mixture to a mini food processor and blend until smooth, adding a splash of water if necessary to loosen the consistency to a paste.
Return the pan to the heat and put in another tablespoon of coconut oil.
Add the paste and fry for 2 to 3 minutes.
Add the eggplant and sauté for a minute or two, stirring to coat it with the paste, before adding the cherry tomatoes.
Pour in the stock, bring to a boil, then reduce the heat and simmer for 10 to 12 minutes.
Add the coconut milk and the shrimp and cook for 3 to 4 minutes, until the shrimp are pink and cooked through and the sauce has just thickened.
Stir in the spinach, wilt for a minute, then season to taste with salt and pepper.
Serve immediately.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.