Goan Prawn & Aubergine Curry
Servings Prep Time
2people 15minutes
Cook Time
Servings Prep Time
2people 15minutes
Cook Time
For the curry paste:
For the curry:
To prepare:
  1. Place the coriander seeds and cumin seeds in a small dry frying pan and toast over a high heat for a couple of minutes until the smell is pungent.
  2. Tip the seeds in to a small bowl with all the other curry paste ingredients and blend until smooth.
  3. Peel and dice the onion.
  4. Have all the other ingredients to hand.
To cook:
  1. Place the coconut oil and curry leaves in a large, deep, lidded frying pan or wok and heat over a medium heat until curry leaves start to smell and sizzle. Should take around 3 minutes.
  2. Add the onion to the pan and continue to fry, stirring occasionally.
  3. Meanwhile, cut the aubergine in to bite sized pieces and thinly slice the chilli if using.
  4. Add both the aubergine and the chilli to the pan and stir well. Continue frying for around 10 minutes until you feel the aubergine starting to soften.
  5. Tip in the prepared curry paste and fry for a further minute, stirring all the time.
  6. Lower the heat right down and pour in the tomatoes, coconut milk and tamarind paste. Stir and taste, add salt if you wish.
  7. Adjust the heat to bring the mixture to a gentle simmer.
  8. Leave simmering with the lid off for 10 minutes.
  9. Meanwhile, cook the rice by adding it to a saucepan of boiling water and simmer for around 12 minutes.
  10. Once the 10 minutes are up on the curry, add the frozen prawns straight to the pan and stir. Cover and continue to simmer for 3 minutes.
  11. Remove the lid and check that the prawns have defrosted and are hot through.
  12. Stir through the spinach and return the lid. Leave to sit for a couple more minutes until the spinach has wilted.
  13. Shred the coriander and sprinkle over the finished curry.
  14. To serve, divide the rice between 2 bowls and spoon over the curry. Enjoy.
Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.