Tiger Shrimp and Aubergine Curry

Directions

1. 
   1.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
2. 
   2.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
3. 
   3.To the first pan (with onions), add grated ginger, minced garlic, fenugreek and cumin seeds. Stir
4. 
   4.

   Add tomato paste, chili and coriander powder, garam masala, turmeric, and ground cloves to the pan. Stir and cook for 30 seconds

5. 
   5.Add tinned tomatoes, salt to taste, and sugar. Stir and reduce heat to simmer for 10-15 minutes, stirring occasionally
6. 
   6.Add in raw shrimp and eggplant and cook until shrimp turns pink
7. 
   7.

   Stir in cream (150 ml is standard, but adjust to taste). Top with coriander, squeeze of lime and serve