Prawn and Eggplant Curry

Prawn and Eggplant Curry

I always make Prawn Masala whenever we get prawn and mind you this when ever is really once in blue moon but then the prawn masala recipe is just so worth it to try again & again.  But then I look for change and tried Prawn Aglio Oilio which I really liked it and another trial was to combine prawns and  eggplant together, first I was doubtful about the combo but the curry came out really well and makes a wonderful side dish for rice or roti.


Prawns – 300gm
Eggplant Long – 1 [or 2 cup sliced]
Onion – 2 [large]
Tomato – 3 [medium]
Green Chillies – 3
Minced Garlic – 1 tsp
Oil – 3 tbsp
Asafoetida/Hing – 1/4 tsp
Cumin Seeds – 1/2 tsp
Fennel Seeds – 1/2 tsp
Curry Leaves – 1 sprig
Red Chilli Powder – 1 tsp
Coriander Seeds Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Salt – To taste
Water – 2 cup
Garam Masala – 1 tsp
Cilantro – 2 tbsp [chopped]
To Marinate
Ginger-Garlic Paste -  2 tbsp
Red Chilli Powder – 1 tsp
Coriander Seeds Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Lemon Juice – 1 tbsp
Salt – 1/2 tsp


1. Clean, wash prawns and marinate with items listed under ‘to marinate’ and keep aside for 1-2 hours or more if you can. 
2. Chop onion, tomato, green chilies, cilantro and slice brinjal keep side.
3. In a wok heat oil add hing, cumin & fennel seeds let it splutter. Add garlic and green chilies and sauté for 30 seconds.
4. Now add chopped onion and sauté until golden brown.  Add chill  coriander and turmeric and sauté in medium flame for 2 minutes.
5. Add prawns, sauté for 5-7 minutes, now add eggplant pieces cover and cook in slow flame until prawn, eggplants get’s soft, stir in intervals.
6. Add tomato, mix well, cover and cook until tomato mashes.  Add salt and cook for a minute, add water and simmer until every thing is cooked around for 10 minutes in medium flame. 
7. Add garam masala and stir (adjust salt if required), add chopped cilantro cover and off flame. 

Serve as side dish for rice or roti/parata and enjoy this wonderful combo.

Have a nice day ~~