Spicy Goan Shrimp Curry With Eggplant - cooking recipe

Ingredients

3 small japanese or italian eggplants (about 12 ounces)
2 tablespoons canola oil
1/2 medium yellow onion, finely chopped (about 1 cup, not packed)
1 small tomatoes, finely chopped (about 1/4 cup)
2 garlic cloves, minced
1 teaspoon ground cayenne pepper
1/2 teaspoon coriander seed, finely ground
1/4 teaspoon cumin seed, finely ground
1/4 teaspoon ground turmeric
2 small green serrano chilies, cut lengthwise in half
3/4 teaspoon salt
1 lb shrimp, small or medium, peeled and deveined, tails off
1 cup coconut milk
1/2 cup water
1 1/2 tablespoons apple cider vinegar

Preparation

Slice the eggplants lengthwise in half and then crosswise into 1-inch chunks.
Heat oil in a large saucepan over medium heat and saute the onion until softened.
Add tomato,garlic,cayenne,coriander,cumin, turmeric, and saute until the tomato has completely disintegrated. If necessary, deglaze the pan by adding a few tablespoons of water and using a spatula to loosen the browned bits if the mixture starts sticking to the bottom.
Add eggplants, chilies and salt, and mix well.
Cover and cook over low heat until eggplant is soft, about 10 minutes.
Add shrimp and stir gently,.
When shrimp begins to turn pink, add coconut milk and water. Continue simmering, uncovered, until shrimp is cooked through, another 5-8 minutes.
Very gently stir in the vinegar and remove from heat.
Serve immediately and enjoy!
This curry tastes even better the next day just reheat gently over low heat stirring carefully once in a while until just warmed to prevent overcooking the shrimp.
Serve with any plain rice or quinoa - my favorite.
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