Grandmas Shrimp And Eggplant Curry
From danadooley 16 years ago
- 25 minutes to make
- Serves 4
Very much like a korma, and another one of grandma's gems. This is milder and easier than the original, called Shrimp Moolie - also a dish from my tiny community, the Portuguese descended Eurasians of Singapore. Read more As always I've tried to stay true to the character of the original. See less
Ingredients
- 500 gm medium large shrimp - peel and devein, leaving tails on, drain well shopping list
- 4 even sized small eggplant- leave whole, peel skin and leave stalks on (see picture) shopping list
- 10 shallots - peel shopping list
- 4 cloves garlic - peel shopping list
- 4 level tbs fresh grated coconut shopping list
- 2 level tsp ground coriander shopping list
- 1 level tsp ground white pepper shopping list
- 1 level tsp ground cumin shopping list
- 1/2 a cup sour cream shopping list
- 1/2 a cup coconut cream (extra concentrated coconut milk) shopping list
- 1 level tsp salt (or to taste) shopping list
- 1/2 a tsp sugar (or to taste) shopping list
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
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Prefrying shrimp
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Cumin seeds
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Coriander seeds
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The Rating
Reviewed by 9 people-
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 =)
aimee
in Studio City loved it
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This is a winner Dana. Thanks hon.
jenniferbyrdez
in kenner loved it
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Look and sounds great! Bookmarking to try. Great job, Dana! Thanks...
lunasea
in Orlando loved it
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