South Indian-Spiced Eggplant & Shrimp Stir-Fry
This dish balances bold South Indian flavors with tender shrimp and silky eggplant
Ingredients
- 1 large eggplant peeled, cubed
- 1 tsp salt
- 1 lb shrimp thawed, deveined, shells removed
- 1 medium red onion thinly sliced
- 2 cloves garlic minced
- 1- inch piece of ginger grated
- 1 tsp mustard seeds
- 1/2 tsp chili flakes
- 1/2 tsp turmeric powder
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 cup frozen mixed mushrooms
- 1/2 cup coconut milk full-fat
- 1 tbsp black vinegar
- 3 tbsp olive oil
- 1/4 tsp salt
- 1 1/2 avocados sliced
- Fresh parsley or fennel fronds
Instructions
- Peel the eggplant and cut into cubes. Sprinkle with salt and let sit for 20-30 minutes. Rinse and pat dry.
- Heat olive oil in a large pan over medium heat. Add mustard seeds and let them pop.
- Add onion, garlic, and ginger. Sauté until soft and fragrant.
- Stir in turmeric, cumin, coriander, and chili flakes. Add eggplant and stir to coat.
- Cover and cook on medium-low heat for 10-12 minutes, stirring occasionally. If dry, add water.
- Increase heat to medium. Add mushrooms and cook for 2 minutes. Add shrimp, sprinkle with salt, and cook until pink.
- Lower heat to low. Stir in coconut milk, stirring constantly. Simmer gently for 2 minutes.
- Turn off heat. Stir in black vinegar. Garnish with parsley or fennel fronds.
Notes
Storage:
- Store in an airtight container in the fridge for up to 3 days.
- Reheat gently in a pan over low heat with a splash of water or coconut milk.