Careme

Instructions

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1. 1.

   Peel and devein 12 ounces shrimp, leaving the tails on if desired. Pat dry, toss with 1 1/2 teaspoons Diamond Crystal kosher salt flakes, and refrigerate while preparing the curry.

2. 2.

   Prepare the seasonal vegetables and aromatics:

   • Cut 1 medium eggplant, about 10 ounces, into 3/4-inch cubes.
   • Dice 6 ounces Roma tomatoes.
   • Thinly slice 4 ounces yellow onion.
   • Mince 3 garlic cloves.
   • Grate 1 tablespoon fresh ginger.

   Toss the eggplant with 1 teaspoon Diamond Crystal kosher salt flakes and let it stand for 10 minutes while starting the rice.

3. 3.

   Rinse 1/2 cup jasmine rice. Combine it in a small saucepan with 1 cup water and 1/4 teaspoon Diamond Crystal kosher salt flakes. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes.

4. 4.

   Make the curry spice blend by combining:

   • 1 teaspoon ground coriander
   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon ground turmeric
   • 1/8 teaspoon cayenne pepper

   Set the spice blend aside.

5. 5.

   Pat the salted eggplant dry. Heat 1 tablespoon neutral cooking oil in a large skillet over medium-high heat. Add the eggplant in one layer and cook for 6 to 8 minutes, turning occasionally, until browned and nearly tender. Transfer it to a plate.

6. 6.

   Reduce the heat to medium and add 1 tablespoon neutral cooking oil and 1 teaspoon black mustard seeds to the skillet. Cover briefly and cook for about 30 seconds, until the seeds begin to pop. Add the prepared onion and cook for 3 minutes. Stir in the prepared garlic and ginger and cook for 30 seconds, then stir in the curry spice blend for another 30 seconds.

7. 7.

   Add the prepared tomatoes and 3/4 teaspoon Diamond Crystal kosher salt flakes. Cook for 3 minutes, stirring and crushing the tomatoes slightly, until they become saucy.

8. 8.

   Stir in 3/4 cup light coconut milk, 1/2 cup water, and 1 teaspoon tamarind concentrate. Return the browned eggplant to the skillet and simmer uncovered for 4 minutes, until tender and the sauce lightly thickens.

9. 9.

   Add the seasoned shrimp and simmer gently for 3 to 4 minutes, turning once, until curled and just opaque; pull them at 140°F. Remove the skillet from the heat.

10. 10.

    Fluff the rice. Divide it between two shallow bowls, spoon the shrimp and eggplant curry alongside or over it, and finish with 1/4 cup chopped cilantro.

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