Malaysian & Singaporean Malay
Prawn and Eggplant Curry (Kari Udang Dan Terung)
A Malaysian curry of prawns, aubergine and coconut milk, seasoned with curry leaves and chilli and simmered on the stove.
40 min · Serves 4 · Easy
4
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 25 min · 40 min total
- easy
- 1
Shell and devein prawns, you can leave the tails intact if you like. Blend or process the shallots, chili, turmeric and sugar until the shallots are finely chopped.
- 2
Heat ghee in a wok and add the onions and cook stirring until soft. Add the shallot mixture and cook stirring until fragrant.
- 3
Add the coconut milk and water and simmer uncovered for 10 minutes. Add the eggplants and curry leaves to the coconut mixture and cook uncovered about 15 minutes or until the eggplants are tender.
- 4
Stir in the prawns and cook until prawns are tender 5-10 minutes. Discard the curry leaves before serving.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
