Chef critique
South Indian Shrimp & Eggplant Curry
A precisely seasoned and well-structured recipe that perfectly applies chef-level salting ratios, needing only minor formatting adjustments to its prep lists.
Score: 9/10
Suggested fixes
- Remove the bulk prep list in Step 2. Instruct the user to cut and salt the eggplant in prose so it can stand, and move the preparation of the tomatoes, onions, garlic, and ginger to the steps where they are cooked.
- Move the spice blend bulleted list from Step 4 directly into Step 6, instructing the user to combine and stir them in at that exact moment.
Issues
- medium / clarity: Step 2 uses a bulleted list to prep unrelated vegetables that enter the action at different times (Steps 5, 6, and 7), and Step 4 creates a separate step for a spice blend that is used in Step 6. This violates the formatting rule to place bulleted lists exactly where those ingredients enter the action.
Strengths
- Perfectly applies the 1% and 1.25% salting ratios across the shrimp, vegetables, and rice components.
- Concise and effective use of references to previously prepared components (e.g., 'seasoned shrimp', 'prepared tomatoes').
- Provides a coherent, parallel workflow that smartly utilizes the 20 minutes of rice cooking time to finish the curry.