Spiced Shrimp and Eggplant Stir-Fry Recipe
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Category
Mains
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Cusine
Indian
What do you need?
How to make?
Ingredients
1/2 pound shrimp, peeled and deveined
2 tablespoons vegetable oil
1 large eggplant, cut into 1-inch cubes
2 cloves garlic, minced
1 teaspoon ground ginger
1 teaspoon ground cumin
1/4 teaspoon red pepper flakes
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons honey
Salt and freshly ground black pepper, to taste
Directions
Combine 1 teaspoon salt, turmeric, ginger-garlic paste,1 teaspoon cumin powder, and the shrimp in a medium bowl and set aside. Heat oil in a large saucepan over medium heat until shimmering. Add onions and cook, stirring, until softened, about 2 minutes. Add green chilli and chopped tomato. Stir until tomato is broken down and starting to get dry, about 5 minutes. Add remaining cumin, red chilli and coriander powders and vigorously until fragrant, about 2 minutes. Add eggplants and stir to coat with spice paste. Add water and season to taste with salt. Cover and cook until eggplant is tender and most of its liquid has evaporated, about 5 minutes.