Prawn And Eggplant Curry (Kari Udang Dan Terung)

Name: Prawn And Eggplant Curry (Kari Udang Dan Terung)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 600 g uncooked prawns, preferably a medium size; 8 shallots, halved; 1 teaspoon chili powder (not Mexican); 1 teaspoon ground turmeric; 1 teaspoon sugar; 50 g ghee, you can use oil, about; 300 g onions, sliced; 500 ml coconut milk; 250 ml water; 480 g finger eggplants, chopped; 4 dried curry leaves

Servings: persons

1
Shell and devein prawns, you can leave the tails intact if you like.
2
Blend or process the shallots, chili, turmeric and sugar until the shallots are finely chopped.
3
Heat ghee in a wok and add the onions and cook stirring until soft.
4
Add the shallot mixture and cook stirring until fragrant.
5
Add the coconut milk and water and simmer uncovered for 10 minutes.
6
Add the eggplants and curry leaves to the coconut mixture and cook uncovered about 15 minutes or until the eggplants are tender.
7
Stir in the prawns and cook until prawns are tender 5-10 minutes.
8
Discard the curry leaves before serving.

255

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 600 g uncooked prawns, preferably a medium size, 8 shallots, halved, 1 teaspoon chili powder (not Mexican), 1 teaspoon ground turmeric, and more.

Yes, Prawn And Eggplant Curry (Kari Udang Dan Terung) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!