On days when you are not able to get any fresh fish, you can dip into your pantry and find some dry shrimp. Pair the shrimp with brinjals and make a spicy and tangy Goan Dry Shrimp Brinjal Curry. Serve it with hot rice and be assured that your taste buds will be pretty pleased.
Serves: 6 to 8 Persons
Prep. Time: 10 Mins.
Cooking Time: 40 to 45 Mins.
- Brinjal (Local Goan Variety / Green Bharta Variety) – 2 (400 to 500 gms.)
- Dried Prawns (cleaned) – a handful / fistful
- Onion (finely chopped) – 2 medium
- Tomatoes (finely chopped) – 2 medium
- Green Chillies (slit) – 3 to 4
- Garlic – 6 cloves
- Tamarind – 1 lime sized ball (soaked in 2 cups hot water)
- Kashmiri Red Chillies – 6 (deseeded) + 2
- Turmeric Powder – ½ tsp.
- Cinnamon – 1 inch
- Cloves – 3 to 4
- Black Pepper Corns – 8 to 10
- Cumin Seeds – 1 tsp.
- Toddy Vinegar – 2 tbsp.
- Sugar – 2 pinches
- Oil – 3 tbsp.
- Salt – 1 tsp. or to taste
Step 1: Wash and soak the dry prawns in some water.
Step 2: Grind the red chillies, garlic, cinnamon, cloves, pepper corns, cumin and turmeric to a fine paste using a little water.
Step 3: Cut the brinjals (preferably lengthwise) and keep soaked in salted water till needed.
Step 4: Heat the oil in a vessel and add the onions and sauté till they turn soft on medium heat. Add the tomatoes and cook covered for 6 to 8 minutes on low heat.
Step 5: Drain and add the dry prawns and sauté for a minute on low heat. Add the ground masala and sauté well for 5 to 6 minutes. Next, drain and add the chopped eggplant, salt and mix well.
Step 6: Mash and strain the tamarind pulp into the vessel. Cover and cook on low heat for 15 to 20 minutes till the brinjals are tender. Add the vinegar, sugar and check for salt. Cook further for another 5 minutes.