Spiced Shrimp and Eggplant Stir Fry
Need a gluten free, dairy free, and pescatarian main course? Spiced Shrimp and Eggplant Stir Fry could be a spectacular recipe to try. For $4.13 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. One portion of this dish contains around 34g of protein, 14g of fat, and a total of 337 calories. This recipe serves 2. 79 people found this recipe to be flavorful and satisfying. It is brought to you by Serious Eats. If you have kosher salt, shrimp, cumin powder, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 25 minutes. Overall, this recipe earns a good spoonacular score of 71%. If you like this recipe, you might also like recipes such as Pork and eggplant stir fry, Eggplant and Beef Stir-Fry, and Szechwan Eggplant Stir-Fry.
Servings: 2
Ingredients:
3 baby black eggplants cut lengthwise into 4 (or two depending on size)
2 teaspoons red chilli powder
1 teaspoon coriander powder
2 teaspoons cumin powder divided
2 teaspoons ginger-garlic paste (bottled or made by combining 1 teaspoon each grated garlic and ginger)
2 small green chilies, slit
Kosher salt
1 1/2 tablespoon oil
1 medium red onion, chopped fine (about 1 cup)
2/3 pound small shrimp, peeled and deveined
1/2 cup chopped tomato
1 teaspoon turmeric powder
1 cup water
Equipment:
bowl
sauce pan
Cooking instruction summary:
Procedures 1 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 drops of water if you think the paste is sticking to the bottom or the powders are burning.) 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. 2 Add the shrimp and stir. Cook uncovered until the shrimp is opaque and curled and the eggplant is cooked through, about 5 minutes. Serve hot with roti or steamed rice and daal.
Step by step:
1. Combine 1 teaspoon salt, turmeric, ginger-garlic paste,1 teaspoon cumin powder, and the shrimp in a medium bowl and set aside.
2. Heat oil in a large saucepan over medium heat until shimmering.
3. Add onions and cook, stirring, until softened, about 2 minutes.
4. Add green chilli and chopped tomato. Stir until tomato is broken down and starting to get dry, about 5 minutes.
5. Add remaining cumin, red chilli and coriander powders and vigorously until fragrant, about 2 minutes. (
6. Add drops of water if you think the paste is sticking to the bottom or the powders are burning.)
7. Add eggplants and stir to coat with spice paste.
8. 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.
9. Add the shrimp and stir. Cook uncovered until the shrimp is opaque and curled and the eggplant is cooked through, about 5 minutes.
10. Serve hot with roti or steamed rice and daal.
Nutrition Information:
covered percent of daily need
