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Prawn and aubergine curry parcels

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Antony Worrall Thompson

From Ready Steady Cook

Method


  1. For the curry, fry the aubergine in a frying pan with the oil, spring onions and spices. Cook for 5 minutes.

  2. Add the cherry tomatoes and prawns, then turn down the heat and cook for a further 5 minutes.

  3. Finish by stirring in the Greek yoghurt and take off the heat.

  4. For the griddled aubergine, rub the aubergine slices with oil on both sides and place on a hot griddle pan. Cook for 3 minutes on each side or until soft and charred.

  5. Reserve one slice of the griddled aubergine and slice into four for decoration later.

  6. With the 3 remaining slices, place a spoonful of the prawn mixture in the middle of each slice and roll to secure.

  7. Place the parcels on a plate and decorate with the sliced aubergine.

Ingredients

For the prawn curry

  • ½ aubergine, finely chopped
  • 1 tbsp vegetable oil
  • 3 spring onions, sliced
  • ¼ tsp turmeric
  • ¼ tsp ground ginger
  • pinch of cayenne pepper
  • pinch of chilli flakes
  • ½ tsp coriander seeds
  • ½ tin cherry tomatoes
  • 6 cooked prawns, shells off
  • 4 tbsp Greek yoghurt

For the griddled aubergine

  • 4 slices of aubergine, cut lengthways
  • 2 tbsp olive oil

Shopping List

Prawn and aubergine curry parcels

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry

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