KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
PREP TIME
15 mins
COOK TIME
15 mins
TOTAL TIME
30 mins
½ lb (225g) shrimp, peeled and deveined
1 lb (450g) round eggplants
4 plum tomatoes, quartered
2 jalapeno peppers, seeded and sliced
1 sprig fresh or ¼ cup dried curry leaves
1 cup (240ml) coconut milk or (½ cup/120ml coconut cream and ½ cup/120ml water)
1 tsp tamarind paste (soup base mix)
3 tbsp vegetable oil
Spice Paste
1 medium sized red onion
1 piece ginger, about 1 inch in size
2 cloves garlic
3 tbsp curry powder
1 tsp chili powder
|
1st Keep
 Shelbs
|
Comments