Name: Creamy shrimp and aubergine curry with cinnamon, clove and coriander
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Cuisine: Asian
Ingredients: Double cream (about 150ml - up to taste); 1 can of tomatoes; 1 aubergine (eggplant); 4 cloves garlic (minced); 2 tbsp butter and oil; 3 tablespoons grated ginger; 2 tsp tomato paste; 1 large red onion; 2-3 chilis; 200g raw shrimp; 1 cinnamon stick; 1 tsp cumin seeds; 1 tsp fenugreek seeds; 1 tsp chili powder; ½ tsp turmeric; 1 tsp garam masala; ½ tsp ground cloves; 1 tsp ground coriander; 2 tsp sugar; Salt; Fresh coriander for garnish; 1 squeeze of fresh lime

Creamy shrimp and aubergine curry with cinnamon, clove and coriander

Rated 5.0 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

25 minutes

Author:

Jo Pope

This recipe is all about bold flavors and satisfying textures. The velvety richness of aubergine curry, enriched with aromatic spices and saucy goodness. The star of the show, Black Tiger shrimp, is known for its balanced sweet and delicate taste. Together, they create a harmonious dance of flavors that will transport you to the vibrant streets of Southeast Asia. Get ready to savor the enticing blend of spices, the tender bite of the shrimp, and the melt-in-your-mouth aubergine that will leave you craving more. Don't forget the squeeze of lime!

Image of Creamy shrimp and aubergine curry with cinnamon, clove and coriander

Ingredients

Double cream (about 150ml - up to taste)
1 can of tomatoes
1 aubergine (eggplant)
4 cloves garlic (minced)
2 tbsp butter and oil
3 tablespoons grated ginger
2 tsp tomato paste
1 large red onion
2-3 chilis
200g raw shrimp
1 cinnamon stick
1 tsp cumin seeds
1 tsp fenugreek seeds
1 tsp chili powder
½ tsp turmeric
1 tsp garam masala
½ tsp ground cloves
1 tsp ground coriander
2 tsp sugar
Salt
Fresh coriander for garnish
1 squeeze of fresh lime

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Directions

To a large pan on medium-low heat, add butter. Once melted, add finely diced onion, cinnamon stick, and finely diced chilis. Cook on medium heat for 10-15 minutes
In another pan, add oil and your aubergine/eggplant cut into ½ inch chunks. Add a pinch of salt and cook on medium heat for 10 minutes or until the eggplant has browned. Continuously stir and set aside when evenly cooked
To the first pan (with onions), add grated ginger, minced garlic, fenugreek and cumin seeds. Stir
Add tomato paste, chili and coriander powder, garam masala, turmeric, and ground cloves to the pan. Stir and cook for 30 seconds
Add tinned tomatoes, salt to taste, and sugar. Stir and reduce heat to simmer for 10-15 minutes, stirring occasionally
Add in raw shrimp and eggplant and cook until shrimp turns pink
Stir in cream (150 ml is standard, but adjust to taste)
Top with coriander, squeeze of lime and serve

Black Tiger Shrimp Shrimp

Tiger Shrimp and Aubergine Curry

Creamy shrimp and aubergine curry with cinnamon, clove and coriander

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