Brinjal Prawn Curry is a heartwarming dish that’s been a favorite in coastal Indian homes for generations. I learned this recipe from my grandmother, who always said the secret lies in frying the brinjal until it’s just right. The combination of fresh prawns and soft eggplant creates a wonderful mix of textures, while the ground spice paste adds layers of flavor that make this curry truly special.
About the Recipe
This curry brings together two beloved ingredients – prawns and brinjal (eggplant) – in a way that’s both simple and satisfying. The prawns are fried until golden, while the brinjal soaks up the spices beautifully. It’s an easy weeknight recipe that feels special enough for company. The homemade spice paste makes all the difference.
Why You’ll Love This Recipe
You’ll love how the brinjal turns creamy and rich as it cooks in the spiced gravy. The prawns stay juicy and tender, while the tomatoes add just the right amount of tang. It’s not too spicy but full of flavor, and the whole dish comes together in about 30 minutes. Best of all, you don’t need any special cooking skills – just follow the simple steps.
Brinjal Prawn Curry
Cooking Tips
– Don’t overcook the prawns – they only need 2-3 minutes to turn golden
– Cut brinjal pieces evenly for consistent cooking
– Let the tomatoes cook down well before adding other ingredients
– Keep stirring gently to prevent the curry from sticking
– Add water gradually to get your preferred gravy consistency
Serving and Storing Suggestions
Serves 4 people. Perfect with steamed rice or flatbreads. Keeps well in the fridge for up to 2 days – just reheat gently on the stovetop. Total prep and cooking time: 30 minutes.
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Nutrient Benefits
Prawns provide high-quality protein and omega-3 fatty acids. Brinjal is rich in fiber and antioxidants. The spices used offer anti-inflammatory benefits. Tomatoes add vitamin C and lycopene. This curry is naturally gluten-free and low in carbs.
Brinjal Prawn Curry
Ingredients
- 1/2 lb Prawn medium side
- 1/4 lb Brinjal cut into 1 by 2 inch slice
- 1/4 lb tomato chopped
- 1/2 tbsp cumin
- 1/2 tbsp mustard
- 1/2 tbsp turmeric
- Salt to taste
- 5 tbsp oil
- 1/2 cup water
For the paste:
- 1 tbsp cumin
- 2 tbsp mustard
- 3 green chilli
- coriander leaves
- 4 cloves of garlic
- quarter inch of ginger grind
- all these ingredient into a paste with 2 tb of water
Instructions
- First clean the prawn.
- Take 2 tbsp of oil in a frying pan, and fry the brinjal until golden brown. Keep the fried
- brinjal aside.
- Then take 2tbsp of oil and fry the prawn in low heat until golden brown.
- Keep the prawn fried aside and take 1 tb of oil and and when oil start to heat add the 1/2 tbsp of cumin and 1/2 tbsp of mustard.
- Then add the chopped tomato and then stare for couple of second and let it cook for 2 to 5 minute and then add the fried prawn first and stir well and then add the brinjal and add the paste and turmeric and salt to taste and let it cook for 5 minute and add 1/2 cup of water.
- And keep your pan in high heat upto boiling point then reduce the heat and keep it in low to medium heat for 5 minute. And your curry is ready serve hot with rice.
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Frequently Asked Questions
Can I use frozen prawns?
Yes. Just thaw them completely and pat dry before cooking. Frozen prawns work well in this curry, but fresh ones give the best flavor and texture.
Is this curry very spicy?
The heat level is moderate. You can adjust it by changing the number of green chilies in the spice paste. Start with fewer chilies if you prefer mild food.
Can I make this curry ahead of time?
You can prepare the spice paste ahead, but it’s best to cook the curry fresh. The prawns and eggplant taste better when served right after cooking.
