Vegetable curry with shrimps
4 servings
40 minutes
Vegetable curry with shrimp is a culinary masterpiece that combines the spice of Eastern cuisine with the tenderness of seafood. Although its roots can be found in Asia, this version is adapted to European taste preferences. The dish has a rich, warm aroma thanks to ginger, garlic, turmeric, and anise, while the freshness of mint and parsley adds lightness. The texture is contrasting: juicy shrimp, soft sweet potato, and eggplant create a rich flavor ensemble. It's an ideal option for dinner with friends, surprising with its balance of spiciness and freshness. It pairs well with rice or fresh bread, and the addition of lemon zest enhances the flavor perception. A great choice for those wanting to try something new without straying from familiar ingredients.
1
Peel the shrimp, leaving the shell only on the tails (save the shells!).
- King prawns: 12 pieces
- King prawns: 12 pieces
2
Peel and chop the garlic coarsely, slice the chili pepper and onion into thin rings, and cube the parsnip. Remove the stem from the eggplant and cut it into large pieces.
- Garlic: 4 cloves
- Green chili pepper: 1 piece
- Onion: 1 head
- Parsnip root: 1 piece
- Eggplant: 1 piece
3
Peel the sweet potato and slice it into 1 cm thick rounds. Also peel the ginger and grate it finely.
- Sweet potato: 1 piece
- Ginger root: 1 piece
4
Heat 1 tablespoon of vegetable oil in a pan, add shrimp shells, ginger, and half of the chopped garlic, and fry on high heat, stirring continuously, until the shells turn red.
- Vegetable oil: 2 tablespoons
- King prawns: 12 pieces
- Ginger root: 1 piece
- Garlic: 4 cloves
5
Pour 700 ml of cold water, add salt and bring to a boil. Reduce heat and simmer covered for 10 minutes.
- Sea salt: 1 teaspoon
6
Grate the lemon zest (only the yellow layer, without the white bitter layer) on a fine grater.
- Lemon: 2 pieces
7
In another pan, heat the remaining oil, add onion, slightly crushed cardamom, anise, mustard seeds, and fennel.
- Vegetable oil: 2 tablespoons
- Onion: 1 head
- Green cardamom pods: 4 pieces
- Star anise: 2 pieces
- Mustard seeds: 1 tablespoon
- Fennel seeds: 0.5 teaspoon
8
Fry over medium heat until the onion changes color, then add the remaining garlic, chili, parsnip, and lemon zest, and simmer for 3 minutes, stirring constantly.
- Onion: 1 head
- Garlic: 4 cloves
- Green chili pepper: 1 piece
- Parsnip root: 1 piece
- Lemon: 2 pieces
9
Pour 300 ml of water, bring to a boil, add eggplant and sweet potato, strain the broth from the shells, bring to a boil and simmer on high heat until the vegetables are cooked.
- Eggplant: 1 piece
- Sweet potato: 1 piece
- King prawns: 12 pieces
10
Add shrimp to the curry and cook for another 2 minutes.
- King prawns: 12 pieces
11
Tear the mint leaves not too finely, chop the parsley coarsely. Add the greens to the curry and mix.
- Fresh mint: 1 bunch
- Parsley: 1 bunch
