Curried Prawns and Aubergine

Caribbean Aubergine and Prawns Recipe

A luscious aubergine appetizer
Yield: 4    Preparation Time:     Cooking Time:
A Caribbean dish that will impress your friends and can be served with Paratha or white rice.


1 8/10oz aubergine
1lb fresh prawns
1 small tin tomatoes
½ onion
¼ West Indian pepper
1 tablespoon curry powder
1 tablespoon Soy Sauce
1 tablespoon oil
½ lemon
1 tablespoon seasoning
Salt and pepper

Recipe Instructions

Prepare the prawns.
Peel and clean the prawn and place them in a bowl. Squeeze over the lemon juice and rub the prawns gently with the lemon juice. Add water to the bowl and rinse the prawns, drain off the water.

Add the Soy sauce to the prawns, half the seasoning, 1 tomato and some of the juice from the tin. Sprinkle with salt and pepper. Mix the prawns and the other ingredients well and leave this to marinate overnight or at least 4 hours if you are short on time.

Cook the prawns.
Chop the onion and pepper and fry them in a hot wok for a few seconds. Add the curry powder and cook stirring for a few seconds. Remove the prawns from the marinade and place them in the wok. Cook them for 2 minutes stirring continuously.
Remove the prawns from the wok and set aside.

Cook the aubergine.
Peel and chop the aubergine put it into the wok. Add the remaining tin of tomatoes and seasoning. Pour ½ pint of boiling water into the prawn marinade and add this to the wok. Cook on a high heat for 10 minutes until the aubergines are almost dry.

Add the prawns and turn off the heat. Allow the heat from the aubergines to finish cooking the prawns.