Easy Eggplant Prawn Curry

Ingredients

• 1 smallonion, sliced
• 2green chillies, sliced
• 200 gbaby prawns (or any protein you please)
• 1 tspturmeric
• ½ tspchilli powder
• 1 tspmustard seeds
• 1 largeaubergine, chopped
• 2 smalltomatoes, sliced
• to tastesalt
• 240 ml (1 cup)hot water

Instructions

1. 1

   Sauté the aromatics

   Add the sliced onion and green chillies to a pan and sauté.

2. 2

   Season the prawns

   Add the prawns, turmeric and chilli powder, then sauté a little longer.

3. 3

   Add mustard seeds

   Stir in the mustard seeds and sauté again.

4. 4

   Add vegetables

   Add the chopped aubergine and sliced tomatoes.

5. 5

   Add water

   Mix everything well, season with salt and pour in the hot water.

6. 6

   Simmer until tender

   Simmer over a low heat for about 15–20 minutes, until the aubergine is soft and tender.

7. 7

   Serve the curry

   Serve and enjoy.

What is eggplant prawn curry?

This is a curry-style dish of prawns and aubergine cooked with chillies, turmeric, mustard seeds and tomatoes. The recipe does not specify a regional origin, but its combination of spices and simmered vegetables makes a simple, homely curry.

The aubergine softens in the spiced cooking liquid while the prawns add a savoury, seafood element. The short ingredient list keeps the preparation uncomplicated.

Nutrition and macros by portion

The nutrition label shows one serving as written: 93 calories, 12g protein, 12g carbs, 1g fat.

The prawns provide most of the protein, while the aubergine, onion and tomatoes contribute most of the carbohydrate. With no added oil listed, the dish is naturally low in fat as written; the salt added to taste can make sodium vary considerably. Serve it with a measured portion of rice and plenty of vegetables for a balanced plate.

The key ingredients

Aubergine: chop it into similar-sized pieces so it softens evenly during the simmer.

Prawns: baby prawns are specified, though the recipe allows another protein. Keep in mind that a substitute may need a different cooking time.

Chillies: two green chillies and chilli powder bring the heat. Their strength can vary, so taste the finished curry before serving.

Building the flavour

Onion and chillies: start by sautéing these, as directed, to begin the flavour base before adding the prawns and spices.

Mustard seeds: they go in after the prawns and powdered spices. Stir and sauté them briefly as the method instructs, taking care not to let them catch on the pan.

Getting the aubergine tender

Cut the aubergine into even pieces and mix them well with the tomatoes and seasonings so they are coated before the water goes in.

Keep the curry at a low simmer for about 15–20 minutes. The aubergine is ready when it is soft and tender; check a larger piece with a fork.

Managing the cooking liquid

The recipe uses 240 ml of hot water to help the aubergine cook. Add it after mixing and seasoning the ingredients.

Let the curry simmer gently rather than boil vigorously. If the aubergine is still firm at the end of the stated time, continue simmering until tender.

What to serve alongside

Serve the curry with rice or flatbread to make a fuller meal and mop up the tomato-spiced liquid.

A simple side of cooked greens or a crisp salad adds freshness alongside the soft aubergine.

Recipe notes & tips

• Slice the onion and chillies before heating the pan so they can go in together.
• Use evenly chopped aubergine pieces to help them cook at the same rate.
• Stir the ingredients well after adding the aubergine and tomatoes so the seasonings are distributed.
• Taste before serving and adjust the salt to suit your preference.
• Check that the aubergine is tender rather than relying only on the clock.

Variations

• Change the protein: use another protein in place of the prawns, allowing for its appropriate cooking time.
• Adjust the heat: use fewer green chillies for a milder curry.
• Add fresh herbs: scatter chopped coriander over the curry just before serving.
• Serve with rice: spoon the curry over cooked rice to make it a more substantial meal.

Common mistakes to avoid

• Large uneven pieces: they cook at different rates; chop the aubergine into similar-sized pieces.
• High simmer: a vigorous boil can make the vegetables break down quickly; keep the heat low.
• Undercooked aubergine: firm pieces need more time; continue simmering until soft and tender.
• Too much salt: the recipe leaves the amount to taste; start modestly and adjust at the end.
• Assuming all proteins cook alike: substitutes can need different cooking times; check their doneness separately.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan until piping hot throughout, adding a splash of water if the curry has thickened.

Frequently asked questions