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Spicy prawns with aubergine and chickpea curry

Prep time 1-2 hours
Cook time 1-2 hours
Serves 4
From Put Your Money Where Your Mouth Is

Method


  1. Combine all the marinade ingredients in a bowl and mix well. Add the prepared prawns, cover and marinate in the fridge for about an hour.

  2. For the curry, lightly salt the aubergine chunks placed in a colander over a bowl. Leave to sit for 20-30 minutes.

  3. Meanwhile, in a large frying pan heat the oil over a high heat. Fry the onion with the curry paste and curry leaves until the onions are softened, but not browned.

  4. Heat the oil for deep frying in a wide heavy-based pan until a breadcrumb dropped into the oil sizzles and browns (CAUTION: do not leave unattended). Pat the aubergine dry and wipe off any excess salt. Add the aubergine cubes to the oil in batches, and fry until golden-brown. Remove the aubergine from the oil using a slotted spoon and drain on kitchen paper.

  5. Add the fried aubergine cubes, chopped plum tomatoes and chickpeas to the softened onions. Add the water and simmer for 20-30 minutes, or until reduced and thickened.

  6. Just before serving, remove the prawns from the marinade. Heat a large griddle pan until smoking hot. Add the prawns to the pan and cook for 2-3 minutes on both sides, or until cooked through. Stir the chopped coriander through the curry.

  7. Serve the curry topped with the prawns and with naan bread on the side.

Ingredients

For the marinade

  • 1 tbsp vindaloo curry powder
  • handful fresh coriander, roughly chopped
  • 5 tbsp yoghurt
  • 2 tbsp vegetable oil
  • 16 raw tiger prawns, peeled, deveined and butterflied

For the curry

  • 2 aubergines, cut into 1cm/½in cubes
  • 50g/1¾oz cooking salt
  • 2 tbsp vegetable oil
  • 1 large onion, peeled and chopped
  • 1 heaped tbsp vindaloo curry paste
  • 1 small handful curry leaves
  • vegetable oil, for deep frying
  • 400g/14¼oz canned chopped plum tomatoes, drained and cubed
  • 400g/14¼oz canned cooked chickpeas, rinsed and drained
  • 150ml/5¼fl oz water
  • 1 small handful fresh coriander, chopped
  • naan bread, to serve

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