Aubergine & prawn curry

Name: Aubergine & prawn curry
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Ingredients: 1½ tbsp ghee; 1 Essential Aubergine, cut into 1x3cm wedges; 300 ml Gymkhana Goan Curry Cooking Sauce; 165 g raw extra large king prawns; 1 red chilli, finely sliced, deseeded if liked; 8 curry leaves

Let aromatics bloom in hot ghee and spoon over your curry before serving.

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Serves2
CourseMain meal
Prepare5 mins
Cook25 mins
Total time30 mins

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1½ tbsp ghee
1 Essential Aubergine, cut into 1x3cm wedges
300ml Gymkhana Goan Curry Cooking Sauce
165g raw extra large king prawns
1 red chilli, finely sliced, deseeded if liked
8 curry leaves

Heat ½ tbsp ghee in a nonstick pan over a medium heat and fry the aubergine with a pinch of salt for 10 minutes, stirring frequently, until tender. Add the curry sauce and simmer for 10 minutes, then add the prawns and cook for 3 minutes until pink, opaque and all cooked through.
Towards the end of the cooking time, heat the remaining 1 tbsp ghee in a small pan over a high heat, then fry the chilli and curry leaves for 2-3 minutes until aromatic and slightly crisp. Divide the curry between bowls and spoon the chilli mixture over. Serve with naan or rice, if liked.

Typical values per serving when made using specific products in recipe