Eggplant With Potato (baigan and aloo) And Shrimp

Eggplant With Potato (baigan and aloo) And Shrimp

Preparation time: 10 minutes

Cooking time: 40 minutes



  • 500 ml of Sinolin cooking oil
  • 4 large potatoes, peeled and diced
  • 1 big eggplant
  • 500 grams of shrimp
  • ½ cup cherry tomatoes
  • 15 cayenne peppers, cut into a slaughter
  • 5 red chili, cut into a slaughter
  • 2 cm ginger, crush
  • ½ tsp curry powder
  • ¼ tsp cumin
  • ½ tsp turmeric powder
  • 1 tsp salt
  • 1 tsp sugar
  • Cilantro


  1. Heat the oil in a pan over medium heat, fry the potatoes for 5 minutes or until golden yellow. Lift and drain.
  2. In the same frying pan, fry the eggplant for 5 minutes. Lift and drain.
  3. Reduce some of the remaining oil in the pan to saute the spices. Add garlic and red onion, stir-fry until is fragrant.
  4. Add curry powder, cumin, ginger, cayenne pepper and red chili, stir then add water cook to for 5 minutes. Add salt, sugar, turmeric powder, shrimp, cherry tomatoes and cook until the shrimp turns pink.
  5. Add the fried eggplant and potatoes, stir and you may add more spices to your liking.
  6. Serve with white rice to enjoy your lunch.

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