Ingredients
-
3
-
2
-
1/2
-
1
-
2
-
1
-
1/2
-
1/4
-
1/4
-
2
-
-
-
-
-
Directions
Spicy Goan Shrimp Curry With Eggplant,Taken from Ruta Kahate’s “5 Spices, 50 dishes” and not modified in any way – this is the best curry I have ever eaten and had to share it with you. If you have a chance to buy Ruta’s book do so – it is the best cookbook I have ever bought and the only cookbook I have done every recipe out of, it’s just that amazing. A few notes: — DO use seeds and finely grind them in a mortar and pestle – the flavors aren’t quite the same if you use already ground spices. If you can’t find seeds, then substitute it in the same quantities. — If your family isn’t keen on tough eggplant skins, you can peel them. — Eggplants go from “undercooked and spongy” to “just well done pefection” to plain mush in a very short period of time. Watch them closely. We want a tofu consistency. — Tomato sauce can be used in place of the small tomato in a pinch. About 1/3-1/2 cup will do. — If you like less spicy, cut down on cayenne pepper. The Serranos actually cook down and taste like a bell pepper when done.,My husband is Goan and he could not get enough of this. It was perfect. Like another reviewer said, it is of restaurant quality. I doubled all the spices because used a bit more shrimp than the recipe called for. I kept everything else the same. This recipe is a winner!,Outstanding dish with complex flavor – better than an authentic restaurant! The eggplant and shrimp combo works so well.
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Steps
|
1
Done
|
Slice the Eggplants Lengthwise in Half and Then Crosswise Into 1-Inch Chunks. |
|
2
Done
|
Heat Oil in a Large Saucepan Over Medium Heat and Saute the Onion Until Softened. |
|
3
Done
|
Add Tomato,Garlic,Cayenne,Coriander,Cumin, Turmeric, and Saute Until the Tomato Has Completely Disintegrated. If Necessary, Deglaze the Pan by Adding a Few Tablespoons of Water and Using a Spatula to Loosen the Browned Bits If the Mixture Starts Sticking to the Bottom. |
|
4
Done
|
Add Eggplants, Chilies and Salt, and Mix Well. |
|
5
Done
|
Cover and Cook Over Low Heat Until Eggplant Is Soft, About 10 Minutes. |
|
6
Done
|
Add Shrimp and Stir Gently,. |
|
7
Done
|
When Shrimp Begins to Turn Pink, Add Coconut Milk and Water. Continue Simmering, Uncovered, Until Shrimp Is Cooked Through, Another 5-8 Minutes. |
|
8
Done
|
Very Gently Stir in the Vinegar and Remove from Heat. |
|
9
Done
|
Serve Immediately and Enjoy! |
|
10
Done
|
This Curry Tastes Even Better the Next Day Just Reheat Gently Over Low Heat Stirring Carefully Once in a While Until Just Warmed to Prevent Overcooking the Shrimp. |
