Prawns and Brinjal Curry

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Soya Urundai Kuzhambu, Valache Birde(Sprouted Beans in Coconut Gravy) , Chettinad Meen Kozhambu(Fish Curry) , Chettinad Kathrikai Ketti Kozhambu

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  • 1/2 kg - prawns cleaned and de-veined.
  • 4- medium size round brinjals / eggplants.
  • 1/2 tsp - turmeric powder.
  • 2 tsp - chilli powder.
  • 1 tsp - cumin powder.
  • 1 tsp - coriander powder.
  • 3- tomatoes chopped.
  • 3 onions chopped finely.
  • Salt.
  • 3 tbsp - oil.
  • 2 tsp - ginger garlic paste.

How to Make Prawns and Brinjal Curry

  • Wash the prawns well.
  • Cut the brinjals into quarters and soak in water.
  • Heat one tbsp oil in a pan, add prawns and a pinch of turmeric. Stir fry till the prawns are half cooked and the water dries up.
  • Keep aside.
  • In the same pan, add the remaining oil and fry the onions till golden brown.
  • Now add the chopped tomatoes and ginger garlic paste and saute till the tomatoes are reduced to pulp.
  • Add the chilli powder, turmeric powder, salt, coriander powder, cumin powder and mix well.
  • Drop in the brinjals and the cooked prawns and stir-fry for a few minutes.
  • Add a little water and simmer for 10 mins till the gravy is thick.