Recipe

Grandmas Shrimp And Eggplant Curry Recipe

Add Step-by-Step Photos	Danadooley / All my dishes 7 months ago 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. As always I've tried to stay true to the character of the original. ... More Prep:15m Cook:25m Servings:4	Danadooley
	shrimp cumin coconut asian ethnic easy homecooking mild

Peeled eggplant

Prefrying shrimp

Cumin seeds

Coriander seeds

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Ingredients

500 gm medium large shrimp - peel and devein, leaving tails on, drain well

4 even sized small eggplant- leave whole, peel skin and leave stalks on (see picture)

10 shallots - peel

4 cloves garlic - peel

4 level tbs fresh grated coconut

2 level tsp ground coriander

1 level tsp ground white pepper

1 level tsp ground cumin

1/2 a cup sour cream

1/2 a cup coconut cream (extra concentrated coconut milk)

1 level tsp salt (or to taste)

1/2 a tsp sugar (or to taste)

Directions

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.

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Comments

jett2whit 7 months ago said:
This sounds very interesting! I appreciate you sharing this one! Yummy!
Jett

aimee 7 months ago 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 =)

jenniferbyrdez 7 months ago said:
This is a winner Dana. Thanks hon.

lunasea 7 months ago said:
Look and sounds great! Bookmarking to try. Great job, Dana! Thanks...

shirleyoma 7 months ago said:
Oh Thank you for letting me know about this one, I love Egg Plant and Shrimp!! Got my 5

juliecake 7 months ago said:
This does look terrific, will make asap!

neena51 7 months ago said:
Mmmmm this looks delicious Dana...thanks!

mumtazcatering 6 months, 4 weeks ago said:
Thanks DANA for sharing a wonderful recipe ...i love eggplant ...yummy looking pictures !!!!
have a blessed day
Mumtaz

catbot79 6 months, 4 weeks ago said:
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.

waterlily 6 months, 3 weeks ago said:
I love the flavor combinations here! Thanks!

zena824 6 months, 2 weeks ago said:
This is an interesting dish...

juliasmom 5 months, 1 week ago said:
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!

danadooley 3 months, 1 week ago said:
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!

grumblebee 1 week, 6 days ago 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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