When it comes to seafood, my love for prawns will never end.. Prawns, as such has a unique sweet taste which blends well with any curry, rice or kuzhambu to give an aromatic dishes. In this recipe, I have added Eggplants/Aubergines along with the prawns to make it more flavorful and this wonderful combo worked well to give a delicious taste. This masala goes perfect with plain rice but personally, I love to have this with rasam rice. Here comes my style of prawn & Eggplant masala recipe....
250 gms Prawns
5-6 Eggplants / Brinjals, chopped
1 Tbsp Oil
1 Cup Onion, Finely Chopped
1 Tbsp Ginger- Garlic paste
1/2 Cup Tomato, Finely chopped
1/4 Tsp Turmeric powder
1 Tsp Chilli powder
1 1/2 Tsp Coriander powder
Salt to taste
Few Coriander leaves or Curry leaves for garnishing
De-vein prawns, wash and keep aside.
Heat oil in a pan, add chopped onions and saute it for a minute in a medium flame.
Add ginger-garlic paste and saute well, till the raw smell goes off.
Now add the chopped tomatoes, saute till it turns soft and add the chopped eggplants.
Fry it for a minute and add all the masalas ( Turmeric powder, chilli powder and coriander powder) along with salt and mix well.
Add half cup of water, close the pan with lid and cook it for 5 -7 minutes or till the eggplants get cooked.
Add the cleaned prawns and cook for more 5 minutes. ( Do not cook prawns for long time, it turns rubbery)
Switch off the flame and garnish with coriander leaves or curry leaves.
Serving Options :
Serve with hot rice, rice or sambhar.