Eggplant curry with dry prawns

Eggplant and dry prawns curry


650gms Eggplant

½ cup dry prawns clean and soak in water.

1 medium onion chopped

Small ball of tamarind soaked in warm water

1 tablespoon oil

Water as required

Salt to taste

Vinegar to taste (1 teaspoon)

½ teaspoon sugar


Masala to grind:

8-10 Kashmiri chilies

1 inch Cinnamon stick

5 cloves of garlic

½ inch ginger

8-10 peppercorns

6 cloves

½ teaspoon cumin seeds

¼ teaspoon turmeric

** This is fiery if you want to reduce the spiciness, then just reduce the Kashmiri chilies to 6 and peppercorns to 5.



1. Cut the eggplant into quarters or as desired and apply salt.

2. Sauté the onion in a kadai / wok, till it turns translucent.

3. Add the ground masala paste and cook for some time.

4. Squeeze the water out of the dry prawns and add to the masala, cook for 1 minute.


5. At this point add the tamarind and required quantity of water.

6. Cook this till it comes to a boil then add sugar and vinegar.

7. Add the eggplant and cook on medium heat till they are done.

6Eggplant and dry prawns curry

8. Check salt to taste.

Eggplant and dry prawns curry

Bon appetit.


3 Comments Add yours

  1. Nazario D'souza. says:

    Thanks for the recepie.


  2. Joaquim Cardozo says:

    Great my mother used to prepare eggplant with masalas was very delicious I’m hunting for that masala. Will definitely try this recipe on Sunday


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