Shutki-Style Dried Shrimp and Aubergine Bhuna
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Ingredients
- 40 g dried shrimp
- 400 g aubergine, cut into chunks
- 1 onion, finely chopped
- 4 tbsp mustard oil
- 4 garlic cloves
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 3 fresh green chillies
Nutrition (per serving)
- Calories
- 200 kcal
- Protein
- 7.9 g
- Carbohydrate
- 8.1 g
- of which sugars
- 5.2 g
- Fat
- 14.2 g
- of which saturates
- 1.7 g
- Fibre
- 4.1 g
- Salt
- 0.89 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the dried shrimp in warm water for 10 minutes, then drain and roughly chop.
- 2
Heat the mustard oil in a wide pan and fry the aubergine for 10 minutes, turning occasionally, until browned and softened, then lift out.
- 3
Add the onion to the pan and fry for 6 minutes until golden, then add the garlic cloves and the dried shrimp and fry for 3 minutes until fragrant.
- 4
Stir in the ground turmeric and chilli powder, then return the aubergine to the pan.
- 5
Add the fresh green chillies and cook for 6-8 minutes, stirring often, until everything is well coated and the mixture is dry, in classic bhuna style.
- 6
Serve with rice.
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