Best simple prawn : coconut & aubergine curry

Best simple prawn : coconut & aubergine curry

Many folks love a curry and this is often a winner. i feel it'd possibly be the foremost popular recipe I even have created. Prawns are an excellent source of quick and straightforward protein, and, like most shellfish, also are a crucial source of zinc. i really like this recipe because it’s so simple and everything’s made in one pot – perfect to share or enjoy alone.


STEP-BY-STEP


First, make the spice paste: heat 1 tablespoon of copra oil during a large sauté pan and fry the onion, garlic, ginger and chilli for two to three minutes to melt , stirring frequently. Stir within the spices and season well with a pinch of salt and pepper.


Continue to fry over a medium heat for an extra minute or two until fragrant. Transfer the mixture to a mini food processer and blend until smooth, adding a splash of water if necessary to loosen the consistency to a paste.


Return the pan to the warmth and put in another tablespoon of copra oil . Add the paste and fry for two to three minutes. Add the aubergine and sauté for a moment or two, stirring to coat it within the paste, before adding the cherry tomatoes. Pour within the stock, bring back the boil, then reduce the warmth and simmer gently for 10 to 12 minutes.Add the coconut milk and therefore the prawns and cook for 3 to 4 minutes, until the prawns are pink and cooked through and therefore the sauce has just thickened. Stir within the spinach, wilt for a moment , then season to taste with salt and pepper. Serve immediately.


INGREDIENTS

200g raw tiger prawns, peeled
1 onion, chopped
2 cloves of garlic, finely grated
1 thumb-sized piece of fresh ginger, peeled & grated
1 red or green chilli, deseeded (if you like), finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon garam masala
½ teaspoon turmeric
1 aubergine, grated or dig fine julienne
100g cherry tomatoes, cut in half
300ml vegetable stock
250ml coconut milk
a large few baby spinach
sea salt and freshly ground black pepper
coconut oil