Little Fires Everywhere

Little Fires Everywhere
Little Fires Everywhere by Celeste Ng

The Western Star

The Western Star
The Western Star by Craig Johnson

Friday, March 11, 2016

The Book Review's Weekly Recommened Recipe- Simple Shrimp, Coconut, and Eggplant Curry

 
INGREDIENTS:
 
1 red or green chili, deseeded (if you like) and finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon garam masala
1/2 teaspoon turmeric
Sea salt
Freshly ground black pepper
1 eggplant, grated or finely slice
1/4 pound cherry tomatoes, cut in half
1 1/4 cups vegetable stock
1 cup coconut milk
1/2 pound raw tiger shrimp, peeled
1 large handful baby spinach
 

                                             Preparation

  1. Heat 1 tablespoon coconut oil in a large sauté pan and fry the onion, garlic, ginger and chili for 2 to 3 minutes to soften, stirring frequently. Stir in the spices and season well with a pinch of salt and pepper. Continue to fry over medium heat for a further minute or two until fragrant. Transfer the mixture to a mini food processor and blend until smooth, adding a splash of water if necessary to loosen the consistency to a paste.
  2. Return the pan to the heat and put in another tablespoon of coconut oil. Add the paste and fry for 2 to 3 minutes. Add the eggplant and sauté for a minute or two, stirring to coat it with the paste, before adding the cherry tomatoes. Pour in the stock, bring to a boil, then reduce the heat and simmer for 10 to 12 minutes.
  3. Add the coconut milk and the shrimp and cook for 3 to 4 minutes, until the shrimp are pink and cooked through and the sauce has just thickened. Stir in the spinach, wilt for a minute, then season to taste with salt and pepper. Serve immediately.

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