Prepare the aubergines ahead of time by chopping aubergines length ways and soaking in salted water for about 30 minutes.
Marinate the tiger prawns in 1 tsp Garlic and Ginger Paste, salt and lime juice.
Heat up the oil and fry the prawns. Once they turn pink, remove the prawns and drain on a paper towel.
Process the onions, tomato and 1 tablespoon Garlic and Ginger to form a paste.
Drain the aubergines and pat dry.
Add the aubergines to the heated oil and reduce heat to low.
Add the onion mixture and allow to cook for 30 minutes. Stir every now and then to prevent burning.Mix the curry powder with the cold water and
add to the aubergines. At this stage you can add 1 tablespoon of
Amiena's Prawn Curry paste.
Allow to cook on low heat for another 50 minutes.
Add the prawns that were fried initially to the curry 10 minutes before the cooking time is over.
Garnish with fresh coriander and served with basmati rice.
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