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Main course · South Indian

Bagara Baingan with Prawns (Aubergine in Peanut-Coconut Gravy)

35 min Serves 4 ~312 kcal/serving ~£6.20 (£1.55/serving) Contains-nutsDairy-freeGluten-freePescatarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 500 g baby aubergines
  • 50 g roasted peanuts
  • 2 tbsp sesame seeds
  • 30 g desiccated coconut
  • 1 onion, finely sliced
  • 1 tbsp tamarind paste
  • 3 dried red chillies
  • 8 curry leaves
  • 2 tbsp coconut oil
  • 1 tsp ground turmeric
  • 250 g raw king prawns, peeled

Nutrition (per serving)

Calories
312 kcal
Protein
16.8 g
Carbohydrate
10.9 g
of which sugars
7.7 g
Fat
20.6 g
of which saturates
11.1 g
Fibre
7.2 g
Salt
0.30 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Heat 1 tbsp of the coconut oil in a wide pan, add the whole baby aubergines and fry for 6-8 minutes, turning, until lightly browned all over; set aside.

  2. 2

    Dry-roast the roasted peanuts, sesame seeds, desiccated coconut and dried red chillies for 2-3 minutes until golden, then blitz with a splash of water to a smooth paste.

  3. 3

    Heat the remaining coconut oil in the same pan, add the sliced onion and fry for 7 minutes until softened.

  4. 4

    Add the curry leaves and ground turmeric, then stir in the peanut-sesame paste and tamarind paste.

  5. 5

    Return the aubergines to the pan with 200ml water, cover and simmer for 12-15 minutes until the aubergines are tender and the gravy has thickened.

  6. 6

    Add the prawns and simmer for 3-4 minutes until they turn pink and are cooked through.

  7. 7

    Serve hot with rice.

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