Prawn and Aubergine Curry

Name: Prawn and Aubergine Curry
Cuisine: South African
Ingredients: 50 ml Vegetable Oil; 10 ml Cumin seeds; 2 Onions, finely chopped; 4 Garlic cloves, minced; 4 cm piece of Ginger, grated; 50 ml Tomato Paste; 400 ml Tomato Puree; 10 ml Coriander powder; 5 ml Turmeric powder; 5 ml Sambal Oelek; 5 ml Salt; 2 Aubergines, cut into cubes; 800 g Prawns, peeled and deveined; 5 ml Garam Masala; Fresh Lemon wedges for garnish

Sean Strydom @Sean_Strydom

Port Elizabeth

Prawn and Aubergine Curry

Sean Strydom @Sean_Strydom

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Ingredients

50 mlVegetable Oil
10 mlCumin seeds
2Onions, finely chopped
4Garlic cloves, minced
4 cmpiece of Ginger, grated
50 mlTomato Paste
400 mlTomato Puree
10 mlCoriander powder
5 mlTurmeric powder
5 mlSambal Oelek
5 mlSalt
2Aubergines, cut into cubes
800 gPrawns, peeled and deveined
5 mlGaram Masala
Fresh Lemon wedges for garnish

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Steps

1

Heat Oil in a Skillet and add Cumin seeds.
Once they start spluttering, add Onions, Garlic and Ginger. Sauté until Onions turn golden brown.
2

Add the Tomato Paste and Tomato Puree and cook for a few minutes until the Oil separates.
Add Coriander powder, Turmeric powder, Sambal Oelek and Salt. Mix well.
3

Add the Aubergine cubes and cook until they are slightly tender, then reduce heat.
Add the Prawns, cover the skillet, and let it cook for about 5-7 minutes, don't over cook the Prawns.
4

Sprinkle Garam Masala and garnish with fresh Lemon wedges.
Serve hot with steamed rice.