Goan Shrimp & Eggplant Curry
4 tablespoons vegetable oil, divided
1 lb eggplant cut into 1/4-inch cross-sections
1 lb medium or large wild shrimp, peeled and deveined
1 jar Maya Kaimal Goan Coconut
¼ cup chopped cilantro (optional)
In a large skillet, heat 2 tablespoons vegetable oil over medium. Add half the eggplant slices in a single layer and sauté until browned, about 5 minutes on each side. Transfer to a dish and hold aside. Cook the second batch in the same manner, in remaining 2 tablespoons of oil. Set aside with the other eggplant.
Add the shrimp to the pan and sauté until they begin to turn pink, about 1 minute. Add Goan Coconut and stir gently to coat the shrimp. Add the eggplant to the pan. Simmer over low until the shrimp is cooked through and the eggplant is tender, about 5 minutes.
Garnish with cilantro, and serve with basmati rice or Indian naan or other flatbread.