Goan Shrimp and Eggplant Curry

Serves 4

  • 4 tablespoons vegetable oil, divided
  • 1 lb slender eggplant (Japanese or Graffiti work well), cut into 1/4-inch cross-sections
  • 1 lb medium shrimp (21-25’s), peeled and deviened
  • 1 container Maya Kaimal Goan Coconut
  • ¼ cup chopped cilantro (optional)
  • In a large skillet, heat 2 tablespoons vegetable oil over medium. Add half the eggplant slices in a single layer and sauté until browned, about 5 minutes on each side. Transfer to a dish and hold aside. Cook the second batch in the same manner, in remaining 2 tablespoons of oil. Set aside with the other eggplant.
  • Add the shrimp to the pan and sauté until they begin to turn pink, about 1 minute. Add Maya Kaimal Goan Coconut sauce and stir gently to coat the shrimp. Add the eggplant to the pan. Simmer over low until the shrimp is cooked through and the eggplant is tender, about 5 minutes.
  • Garnish with cilantro, and serve with basmati rice or Indian naan or other flatbread.

 

 

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