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  • Lemongrass (Serai) Prawn and Brinjal Curry

    1 vote
    Lemongrass (Serai) Prawn and Brinjal Curry
    Prep: 45 min Cook: 40 min Servings: 4
    by Navaneetham Krishnan
    370 recipes
    >
    Great balance of flavors, spicy, tangy and creamy with the utmost lemongrass fragrance.

    Ingredients

    • 15 medium size prawns - de-veined, rinsed and pat dry. Leave the tail on.
    • 1 medium size tomato - chopped
    • 1/2 cup thick coconut/carton milk/cream (either which you prefer)
    • 1 tbsp fish sauce
    • 1 Chinese brinjal - cut into 1/2 inch rings.
    • 4 tbsp oil
    • 1 tsp sugar
    • Salt for taste (taste the curry before adding)
    • To ground/blend
    • 10 dried red chilies (or as needed)
    • 1/2 tbsp coriander powder
    • 1 tsp cumin powder
    • 4 shallots
    • 1/2 inch ginger
    • 1 lemongrass
    • 2 stalks coriander leaves (add the stems and keep the leaves for garnishing)

    Directions

    1. In the heated oil, fry grounded/blended ingredients till oil splits.
    2. Add brinjal and pour 1/2 liter of water.
    3. Stir and cook till brinjal is 3/4 cooked.
    4. Add prawns, fish sauce and season with salt.
    5. When prawns are "almost" cooked, pour in coconut milk.
    6. Stir and simmer just about 2-3 mins.
    7. Remove from heat and stir in coriander leaves.

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