Prawn & Aubergine Curry Recipe

Introduction

This prawn and aubergine curry is a vibrant, flavorful dish that balances spicy, tangy, and creamy elements perfectly. It’s a quick and satisfying meal that brings together tender prawns and soft aubergine in a fragrant tomato-based sauce.

Ingredients

• 1 tsp vegetable oil
• 1 aubergine, cut into 1cm chunks
• 1-2 red or green chilli, sliced
• Thumb-sized piece of ginger, grated
• 1 tsp turmeric
• 2 tsp ground cumin
• 400g can cherry tomatoes or chopped tomatoes
• 150g raw prawns
• 2 tbsp dairy-free coconut yogurt
• 1 lime, juiced
• ½ small bunch of coriander, chopped
• 2 rotis or flatbreads, warmed

Instructions

1. Step 1: Heat the vegetable oil in a deep frying pan over medium-high heat. Add the aubergine chunks with a pinch of salt and fry for about 5 minutes until they turn lightly golden.
2. Step 2: Stir in the sliced chilli, grated ginger, turmeric, and ground cumin. Cook everything together for another minute to release their aromas.
3. Step 3: Pour in the canned cherry or chopped tomatoes. Reduce the heat and let the mixture simmer for 10 minutes until the sauce thickens.
4. Step 4: Add the raw prawns to the pan and simmer for 2-4 minutes until they turn pink and are cooked through.
5. Step 5: Remove the pan from heat. Stir in the coconut yogurt, lime juice, and chopped coriander to add creaminess and fresh tang.
6. Step 6: Serve the curry hot alongside warmed rotis or flatbreads for a complete meal.

Tips & Variations

• For extra depth, toast the ground cumin lightly before adding it to the pan.
• You can substitute prawns with firm white fish or chicken for a different protein option.
• If you prefer less heat, reduce the number of chillies or remove the seeds before slicing.
• Add a handful of spinach or kale at the end for extra greens and nutrition.

Storage

Store any leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave until warmed through. Avoid reheating prawns multiple times to maintain their texture and safety.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen prawns for this recipe?

Yes, frozen prawns can be used. Just make sure they are fully thawed and drained before adding to the curry to prevent excess water affecting the sauce consistency.

Is this curry suitable for a dairy-free diet?

Absolutely. This recipe uses dairy-free coconut yogurt instead of dairy, making it suitable for those who are lactose intolerant or following a dairy-free lifestyle.

Prawn & Aubergine Curry Recipe

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★★★★★

4.6 from 56 reviews

A vibrant and flavorful prawn and aubergine curry combining tender prawns with spiced aubergine simmered in a rich tomato base, finished with refreshing coconut yogurt and lime juice for a delightful meal served with warm rotis.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian-inspired
• Diet: Dairy Free

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tsp vegetable oil
• 1 aubergine, cut into 1cm chunks
• 1–2 red or green chillies, sliced
• Thumb-sized piece of ginger, grated
• 1 tsp turmeric
• 2 tsp ground cumin
• 400g can cherry tomatoes or chopped tomatoes
• 150g raw prawns
• 2 tbsp dairy-free coconut yogurt
• 1 lime, juiced
• ½ small bunch of coriander, chopped
• 2 rotis or flatbreads, warmed

Instructions

1. Fry Aubergine: Heat 1 tsp vegetable oil in a deep frying pan over medium-high heat. Add the aubergine chunks with a pinch of salt and fry for 5 minutes until they are lightly golden and beginning to soften.
2. Add Spices and Aromatics: Stir in the sliced red or green chillies, grated ginger, 1 tsp turmeric, and 2 tsp ground cumin. Cook everything together for about 1 minute to release the spices’ fragrance.
3. Simmer Tomatoes: Pour in the 400g can of cherry tomatoes or chopped tomatoes. Reduce the heat slightly and let it simmer gently for 10 minutes until the sauce has thickened and the aubergine is fully cooked.
4. Cook Prawns: Stir in the 150g raw prawns and continue to simmer for 2-4 minutes or until the prawns turn pink and are cooked through.
5. Finish Curry: Remove the pan from heat. Stir in 2 tbsp dairy-free coconut yogurt, the juice of 1 lime, and ½ small bunch of chopped coriander to add freshness and creaminess.
6. Serve: Serve the prawn and aubergine curry hot with 2 warmed rotis or flatbreads for a complete satisfying meal.

Notes

• You can adjust the number of chillies to control the heat level according to your preference.
• Use dairy-free coconut yogurt to keep the recipe suitable for dairy-free diets.
• For extra depth, you can toast the cumin before grinding if using whole seeds.
• Ensure prawns are fully cooked and pink before serving.
• Serve immediately to enjoy the freshness of the coriander and lime juice.

Keywords: prawn curry, aubergine curry, coconut yogurt curry, Indian-inspired prawn dish, quick prawn curry, dairy-free curry