- 8 shrimps
- 4 large tomato
- 2 eggplants
- ½ onion
- 4 thinly sliced ginger
- ½ knob garlic
- 2 tbsp cumin seed
- 2 tbsp curry powder
- 2 leaves laurel
- salt, pepper
- cooked rice
- watercress
- Remove the shell of the shrimps and devein, Cut the tomato into 8 equal pieces, cut the eggplant into bite-size pieces, and chop the onion, ginger, and garlic roughly.
- Heat the olive oil in a pan, add the garlic, cumin seed, and cook briefly, add the shrimps, sprinkle a little salt, and cook. When they are cooked, remove the shrimp from pan, set aside.
- Add the onion, ginger, eggplants and laurel, stir-fry, add the curry powder, and stir-fry, add the tomatoes salt and pepper simmer for about 10 min over a medium low heat. Return the shrimps and simmer briefly and turn off the heat.
- Serve with cooked rice and watercress.
I like Cooking Japanese Style as I always find something different recipe in it.This is nice recipe of Shrimp and Tomato Curry and I would like to try this with my dinner.