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Shrimp and Eggplants Curry

Yields4 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

INGREDIENTS :
 3 tbsp vegetable oil
 1 sprig fresh curry leaves
 240 ml coconut milk
 Salt to taste
 1 tsp tamarind paste
 450 g round eggplants
 2 jalapeno pepper
 225 g shrimp
 4 plum tomatoes, quartered
Spice Paste
 1 medium red onion
 30 g ginger
 2 cloves garlic
 3 tbsp curry powder
 1 tsp chili powder
COOKING METHODS :
1

- Add onion, ginger and garlic into mixing jar to chop.
Settings: Press TURBO 3 Seconds

- Scrape down sides.

2

- Add oil, curry powder, chili powder and curry leaves into mixing jar to saute until fragrant.
Settings: Timer: 3 Minutes / Speed: 2 / Temperature : 120°C / Heat Power : 5

3

- Add coconut milk to cook.
- Season with salt and tamarind paste through the lid cover hole.
Settings: Timer: 8 Minutes / Speed: 2 / Temperature : 120°C

4

- Add eggplants and jalapeno pepper into mixing jar.
Settings: Timer: 5 Minutes / Speed: 2 / Temperature : 100°C

5

- Add shrimp and tomatoes and continue to cook until shrimps curl.
Settings: Timer: 4 Minutes / Speed: 1 / Temperature : 100°C

6

- Serve this Shrimp and Eggplant Curry with steamed basmati rice and Papadums. So yummy!

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories414
% Daily Value *
Total Fat 27.4g36%

Saturated Fat 15.5g78%
Cholesterol 118mg40%
Sodium 216mg10%
Total Carbohydrate 29.4g11%

Dietary Fiber 10.2g37%
Total Sugars 12.6g
Protein 18.7g
Calcium 10mg1%
Iron 25mg139%
Potassium 1015mg22%
Vitamin D 0mcg0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.