PRAWN AND EGGPLANT CURRY (KARI UDANG DAN TERUNG)
Make and share this Prawn and Eggplant Curry (Kari Udang Dan Terung) recipe from Food.com.
Provided by Latchy
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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.
- Heat ghee in a wok and add the onions and cook stirring until soft.
- Add the shallot mixture and cook stirring until fragrant.
- 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.
- Stir in the prawns and cook until prawns are tender 5-10 minutes.
- Discard the curry leaves before serving.
Nutrition Facts : Calories 561.3, Fat 41.5, SaturatedFat 32, Cholesterol 221, Sodium 889.1, Carbohydrate 27.2, Fiber 5.7, Sugar 7.1, Protein 26.2
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Wun Martin
[email protected]I can't wait to make this curry again. It's a dish that I will definitely be adding to my regular rotation.
TD Swanbeck (TWEEZA915)
[email protected]This curry is a must-try for any seafood lover. The prawns were cooked perfectly and the curry sauce was packed with flavor.
Sceppy Penguin
[email protected]I would recommend this curry to anyone who loves Thai food. It's a great dish for a special occasion or a weeknight meal.
Sinethemba Dlamini
[email protected]This curry was a bit time-consuming to make, but it was definitely worth the effort. The flavors were incredible and it was a real crowd-pleaser.
Lightvenom7
[email protected]I garnished this curry with chopped cilantro and it added a nice pop of color and flavor. I would definitely recommend garnishing this dish with cilantro or another fresh herb.
Leilani Gonzalez
[email protected]I served this curry with jasmine rice and it was a perfect combination. The rice soaked up the flavorful curry sauce and was very delicious.
silas maker
[email protected]I added some chopped green beans to this curry and it was a great addition. The green beans added a nice crunch and flavor to the dish.
Jitto Chowdhury
[email protected]I made this curry with chicken instead of prawns. It was also very good, although I think the prawns would have added a bit more flavor.
MOHAMMAD MAHBUB
[email protected]I'm a vegetarian, so I used tofu instead of prawns in this curry. It turned out great! The tofu absorbed the flavors of the curry sauce and was very tasty.
Hafsa Shrity
[email protected]I made this curry in a slow cooker and it turned out great. I just threw all of the ingredients in the slow cooker and let it cook on low for 8 hours. It was perfect for a busy weeknight meal.
Zahreen Zahreen
[email protected]I had some trouble finding eggplant at my local grocery store, but I was able to find it at an Asian grocery store. It was definitely worth the effort, as the eggplant added a great flavor and texture to the curry.
Humaira Kashaf
[email protected]I found that the curry was a bit too sweet for my taste. I would recommend using less sugar or omitting it altogether.
Katlynn Moore
[email protected]This curry was a bit too spicy for my taste, but it was still very good. I would recommend using less chili peppers if you don't like spicy food.
Doris Stathoff
[email protected]I made this curry for a dinner party and it was a huge success. The guests all raved about the flavors and the presentation. I will definitely be making this dish again for future parties.
Maina
[email protected]This curry was a hit with my family! Everyone loved the flavors and the prawns were cooked perfectly. I will definitely be making this dish again soon.
Sandra Aldendorf
[email protected]I followed the recipe exactly and the curry turned out great. The prawns were cooked perfectly and the eggplant was tender and flavorful. The curry sauce was also very good - it had a nice balance of spices and coconut milk. I served it with rice and
tali mushavhanamadi
[email protected]This curry was amazing! It was so easy to make and the flavors were incredible. I especially loved the combination of prawns and eggplant. I will definitely be making this dish again and again.
Ganiyu Malik
[email protected]I'm not usually a fan of eggplant, but this curry changed my mind. The eggplant was cooked to perfection - soft and tender, but not mushy. The prawns were also cooked perfectly and were very juicy. The curry sauce was flavorful and had a nice kick to
Olivia Swiatloch
[email protected]This prawn and eggplant curry was an absolute delight! The flavors were incredibly well-balanced, with the sweetness of the prawns and the slight bitterness of the eggplant complementing each other perfectly. The curry sauce was rich and creamy, with