You cannot go wrong with brinjal. Be it fried, curried or baked. It’s amazingly super yummy vegetable. I love it. I love it on pizzas and even as a dip. This recipe is super easy and super yummy too. It’s something my mother used to make and whenever I miss her, I make this dish. It’s a great side kick for my earlier post on Prawn Curry or with chicken curry too. Enjoy!
2 tbsp oil
4~5 cloves of garlic
½ an onion chopped
½ tsp black mustard seeds
1~2 round brinjal or if you are using the slightly thinner oblong ones, use 3~4 pieces – skin removed and diced into cubes
1 green chili halved and seeds removed (I happen to run out of it, so I used red ones)
½ tsp turmeric
½ cup coconut milk
½ cup evaporated milk
1 cup water
4~5 curry leaves
Salt to taste
Heat a good pot with oil. Fry in the mustard seeds, garlic and onions. Once onions have softened, add in the chili and brinjal. Immediately add 1 cup of water to the pot and close the lid for the brinjal to cook
The brinjal will start to soften and turn brownish. Make sure you do not let the pot to burn without water by stirring the pot every few minutes and adding 1 tbsp water each time (if required). You don’t want too much water in it as we don’t want this turning into a runny mash
Once the brinjal is cooked, add turmeric, coconut milk and mash the brinjal with a masher
As the brinjal takes in more heat, add a little evaporated milk just enough to silken it. Continue this process until the brinjal is nice and mashed. Add curry leaves and salt to taste. Few more stirs in the pot and you’re done.
This is my mother’s specialty and thankfully, I have inherited her tiny gift of making the best curry of all time – Prawn Curry! Every time I think about this curry, I salivate. It’s thick, it’s creamy, it’s sour and it’s spicy. The combination of different tastes just works so perfectly well together, I cannot tell you how much I just want to drink it on its own. I have by the way!
Oddly though, this is also the easiest curry to make with hardly any additional spices required apart from curry powder. It’s best to serve this curry with steamed rice, lightly cooked vegetables, maybe a nice masala fried fish and cucumber/onion raita or just plain ol’ yogurt. Or you can also have this with freshly made egg thosai. It’s yum yum yummmm… Do try this recipe and you will thank me for it 🙂
3 tbsp oil of your choice
15~20 prawns shells removed and deveined
1 whole of garlic chopped
1 large onion halved and thinly sliced
1 green chili, halved and seeds removed
1 tomato diced into cubes
4 tbsp of curry powder
1 tbsp of chili powder (optional)
1 can of coconut milk. (If you are using freshly squeezed coconut milk, I say about 1~1 ½ cups. Also, if you are skimming on coconut milk, use 1 cup of evaporated milk instead)
1~2 tbsp of tamarin puree
5~8 curry leaves
3 eggs scrambled and fried till fluffy (Optional, or you can also substitute the fried eggs to boiled eggs as it is equally rewarding. I usually use 1 egg/person)
Salt to taste
Heat the oil in a pot and start frying the garlic and then adding the onions
Once onions has softened, add in the prawns, tomato and green chili. Cook till prawns turns lush and pink
Add 2 cups of water, the curry powder and chili powder into the pot. Let this come to a boil
Once the curry is somewhat done, add in the coconut milk, tamarind paste, curry leaves and let the whole thing come to a boil again. If you feel your curry isn’t thick enough, you can add a little bit more of curry powder and evaporated milk
All in all, it will not take you more than 20mins to cook this curry. Add salt to taste and the pre-fried eggs (or boiled ones) into the curry just before turning off the flame.
The final and most important step of all, flood your plate with curry over a serving of steamed rice and shovel it into your mouth.
*This recipe should serve 3~4 people (Not applicable if all of them want to drink the curry though)