Prawn And Eggplant Curry (Kari Udang Dan Terung)

1. 1

   Shell and devein prawns, you can leave the tails intact if you like.

2. 2

   Blend or process the shallots, chili, turmeric and sugar until the shallots are finely chopped.

3. 3

   Heat ghee in a wok and add the onions and cook stirring until soft.

4. 4

   Add the shallot mixture and cook stirring until fragrant.

5. 5

   Add the coconut milk and water and simmer uncovered for 10 minutes.

6. 6

   Add the eggplants and curry leaves to the coconut mixture and cook uncovered about 15 minutes or until the eggplants are tender.

7. 7

   Stir in the prawns and cook until prawns are tender 5-10 minutes.

8. 8

   Discard the curry leaves before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.