If you like seafood curry, I would like to suggest that you consider trying out this great Curry Prawns. With lots of vegetables as well, it makes a fantastic one pot dish to go with steamed rice. I’m using a ready packed curry powder mixture here. As usual, you can omit the chili powder for a milder curry. Note that I like to pan fry the eggplants first before adding it to the curry; but, this is an option. Happy eating..
500 g Jumbo Fresh Water Prawn
1 Red Onion, sliced
1 Large or 2 Medium Eggplant, cut into smaller chunks
200 g Okra
2 Medium Size Tomatoes, cut into smaller chunks
2 Green Chilies, halved and seeded
3 Slices (about 10 g) Ginger, finely julienned
2 Sprigs of Curry Leaves
60 g Fish/Seafood Curry Powder
10 g Chili Powder (optional)
1 Lime, juiced
1 Can (400 ml) Coconut Milk
2 Cups Water
5 Tbsp Peanut Oil
Sea Salt to taste
In a heavy pot, heat the oil on low heat. Add the red onion, ginger and curry leaves. Cook until the onions are soft and lightly brown in color.
Add the curry and chili powder. Cook until they are fragrant.
Mix in the coconut milk with 2 cups of water. Bring the curry sauce to a boil and lower the heat and continue to simmer for about 20 minutes.
Then, add the vegetables and prawns. Bring the curry mixture to a boil. Then lower the heat and continue to cook further, for about 15 to 20 minutes. Season the curry with lime juice and sea salt. Serve warm or at room temperature.