Ingredients

How to make it

  • Pop the shallots, garlic, coconut, ground coriander , ground pepper and ground cumin into a blender or liquidizer and blitz to a fine paste with as little water as possible.
  • Cut a cross into eggplant 3/4 way up from the butt, keeping eggplant whole. This helps the eggplant to cook faster while remaining whole.
  • Heat 1/3 of a cup of oil in a wok or deep pan till smoking hot and fry the shrimp only till they turn pink. Do not overcook. Remove shrimp from pan leaving the oil behind, and set shrimp aside.
  • Add another tbs or so oil to pan and when hot fry the coconut and spice mixture, till fragrant and glistening. Add the sour cream and coconut cream and stir till almost dry.
  • Add eggplant, stir then add 2 cups water. Bring to the boil, reduce heat and simmer till eggplant is tender, taking care to retain it's shape and wholeness. By now the liquid in the pan should have reduced to a thick coating gravy.
  • Return shrimp to the pan and stir through. Season according to taste. Simmer for a minute or two then turn off heat. Serve with white rice or Malay Coconut Rice.
Peeled eggplant   Close
Prefrying shrimp   Close
Cumin seeds   Close
Coriander seeds   Close

Reviews & Comments 14

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    " It was excellent "
    grumblebee ate it and said...
    Yummmmmmy. This sounds very tasty. I love coconut cream in curries... it gives such a nice flavour. Can't wait to give this one a go... :)
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  • danadooley 6 years ago
    Hi Julia! Glad you enjoyed my grandma's dish. There is no curry powder in this recipe. The main flavour comes from the ground coriander, pepper and cumin - which combined with cloves, cinnamon and cardamom will actually give you Korma spice. Korma is a mild curry that traditionally contains no ground chili, unlike normal curry. I hope this bit of info helps. If you enjoyed it with the addition of curry powder, that's marvellous :) Grandma would've been very happy lol She also loved to experiment and innovate. Happy cooking!
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  • juliasmom 6 years ago
    I just made it awhile ago and both my husband and I loved it! Yummy! Although I modified it a little and instead of reducing the water to thick gravy as in the last step, I reduced it to half as we here in Manila love saucy dishes and we slosh it over our rice :P. By the way, while cooking, I realized there was no curry in the ingredients. Is this supposed to be the way? I just added 2 Tsps. in Step 4 as I just realized it by then. Thank you!
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  • zena824 6 years ago
    This is an interesting dish...
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    " It was excellent "
    waterlily ate it and said...
    I love the flavor combinations here! Thanks!
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  • catbot79 6 years ago
    This looks marvelous. As far as I'm concerned, eggplant curry sounds like heaven, and shrimp to boot is even better! Thanks for sharing this.
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    " It was excellent "
    mumtazcatering ate it and said...
    Thanks DANA for sharing a wonderful recipe ...i love eggplant ...yummy looking pictures !!!!
    have a blessed day
    Mumtaz
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    " It was excellent "
    neena51 ate it and said...
    mmmmm this looks delicious Dana...thanks!
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  • juliecake 6 years ago
    This does look terrific, will make asap!
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    " It was excellent "
    shirleyoma ate it and said...
    Oh Thank you for letting me know about this one, I love Egg Plant and Shrimp!! Got my 5
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    " It was excellent "
    lunasea ate it and said...
    Look and sounds great! Bookmarking to try. Great job, Dana! Thanks...
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    " It was excellent "
    jenniferbyrdez ate it and said...
    This is a winner Dana. Thanks hon.
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    " It was excellent "
    aimee ate it and said...
    I had some bad curry over the years, so I was kind of scared of it, but my husband talked me into trying some, and I'm gradually adding new ones into my repertoire. This sounds really good, especially with that coconut rice recipe of yours =)
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  • jett2whit 6 years ago
    This sounds very interesting! I appreciate you sharing this one! Yummy!
    Jett
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