Name: Authentic Pajeri Terong Recipe
Prep time: 20 min
Cook time: 25 min
Yield: 4
Cuisine: Malaysia
Ingredients: 500 g prawns, shelled and deveined; 400 g eggplant (about 2 medium), cut into bite-sized chunks; 200 ml thick coconut milk; 400 ml thin coconut milk or water; 2 stalks lemongrass, bruised; 1 piece turmeric leaf, torn (optional, but highly recommended); 1 cup water; 2 tablespoons cooking oil; 1 teaspoon salt, or to taste; 1 teaspoon sugar, or to taste; *For the Spice Paste (Bumbu):**; 10 shallots, peeled; 5 cloves garlic, peeled; 2 cm ginger, peeled; 3 cm galangal, peeled; 3 cm fresh turmeric, peeled (or 1.5 teaspoons turmeric powder); 4 dried chilies, soaked in hot water until soft; 3 fresh red chilies (adjust to spice preference)

Pajeri Terong 🇲🇾 Malaysia

An eggplant and prawn curry cooked in a rich and aromatic coconut sauce.

Curry Eggplant

Made with

Eggplant prawns coconut sauce

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