♥♥ When two Cultures mixed (。◕‿◕。) Everything in my Page are only simple thing, but I did it with great love.

Kari (kare) Udang terong / Shrimp and eggplant curry- my mom's style

Selam everybody.... Merhaba from Turkey.

I crave for curry for this couple weeks. I made chicken or fish curry mostly. Actually I miss my mom's crab curry with eggplant and long beans in it.
But what to do... sadly I couldn't find any big crab here in town I'm living. The last time I ate crab was 3 years ago when I was in my homeland.

After I checked up my freezer, I found a kilo of shrimps-I almost forgot I have a shrimp from last 2 months ago.
So I should cook them soon. And since I miss to eat my mom's crab curry, so I wanna try to substitute crab with shrimps for my mom's curry.

Immediately I whatsapp my sister asking mom's crab curry recipe--glad living in fast technology era--I got answer instantly for the recipe...But as usual (or like mostly 'homy chef'), mom's answer only the ingredients...not specify how much for each ingredients.
She said: "dikira-kira saja" means approximately/ as your prefer taste.

Well.... if you are asking any moms out there about their recipe they cook almost everyday for the family... probably you'll get same asnwer as mine (^,^)
All you should do is just remembering actual taste of the meal your mom cooked for you.

Yep..so here I am making my mom's version of crab curry using shrimps with ingredients "clue" from my mom with flavor/ taste I should adjust to make it same as my mom's.
And the result..... taaddaaa.... yes! I can feel like home when I eat it. So I can say It's my mom's curry indeed...
I wish my mom could taste it s well....... ☺

If you want veggie version of this curry, you can! Sometimes I made just with long bean or green bean and eggplant only. Add some fried tofu puff before serving and you'll get best veggie curry ever. But please don't skip the eggplant. 
Do you know that eggplant has ssooo many benefit and full of nutrient? Yep.. most of us should knew that all vegetables have many benefit and nutrition. 

But eggplant is so special. I found a really good article about this eggplant from Well-being secret mention that this Eggplant is mainly know for its high antioxidant which provide wide variety of health benefits. Read more about this wonderful eggplant from Well-being secret here.

my Mom's recipe Shrimp and eggplant curry recipe

Serve 4~5 sharing
  • 500 gr big size shrimp, devein (you can use crab)
  • 200 gr eggplant, cut into chunk
  • few long bean (optional), cut about 8 cm lenght
  • 2 kaffir lime leaf
  • 3 cm galangal, bruised
  • 400 ml thin coconut milk*
  • 400 ml thick coconut milk*
  • 2 tsp salt or to taste
  • pinch of sugar 
  • fried shallot for serving
  • 2 green chili, finely slice (optional)-->my mom didn't use it.
(*) I use 500 ml shrimp broth for thin coconut milk and 300 gr canned coconut milk. 
I wash some shrimps head and boil with water to get shrimp broth. You can use chicken broth also.

spices to puree:
  • 6 shallots
  • 5 cloves of garlic
  • 3 cm turmeric
  • 2~3 large red chilies
  • 4 candlenuts
  • 1 tbsp coriander seeds
  • enough cooking oil
How to cook:
  1. In a medium pot, heat enough cooking oil. Saute ground spices together with galangal and kaffir lime leaf, stir-fry until fragrant and looks oily.
  2. Add in shrimps and eggplant and long bean (if using), stir fry until shrimps change color to pink red. Pour in thin coconut milk (chicken broth/ hot water), lid on and cook until boiling.
  3. Add in thick coconut milk, salt and sugar. Continue to cook uncover while stirring once in a while to prevent coconut milk to curdle, check the taste. Take off from the heat once it boiling.
  4. Sprinkle with green chili (if using) and fried shallot before serving.
Serve it with white steamed rice and sprinkle with fried shallot.

Resep Kare Udang dan terong ala Ibu Sri
Bahan bahan:
  • ±  ½ kg udang ukuran jumbo, belah punggung
  • ± 200 gr terong, kupas dan rendam air garam
  • kacang panjang (jika suka)
  • 2 lembar daun jeruk
  • ± 3 cm laos, geprak
  • ± 400 ml santan encer*
  • ±400 ml santan kental*
  • ± 2 sdt garam atau sesuai selera
  • sejumput gula
  • bawang goreng untuk taburan
  • cabe hijau iris tipis (bila suka)
(*) saya pakai 300 gr santan kaleng untuk santan kental ditambah 500 ml kaldu udang.

Bumbu dihaluskan:
  • 6 bawang merah
  • 5 siung bawang putih
  • 3 cm kunyit
  • 2~3 cabe merah keriting
  • 4 kemiri
  • 1 sdm ketumbar
  • minyak untuk menumis secukupnya
Cara memasak:
  1. Tumis bumbu halus dengan daun jeruk dan laos hingga harum dan beminyak. Masukkan udang, potongan terong dan kacang panjang (jika pakai), aduk rata hingga udang berubah warna.
  2. Masukkan santan encer, tutup dan masak hingga mendidih.
  3. Masukkan santan kental, garam dan gula. Cicipi rasanya. Masak sambil diaduk pelan-pelan agar santan tidak pecah. Matikan api jika sudah mendidih.
  4. Hidangkan dengan taburan bawang goreng dan irisan cabe hijau (jika suka).
Selamat mencoba.

Check other yummy post:

Nasi goreng kambing/ lamb (mutton) fried rice

Gulai ikan asam pedas / spicy sour curry fish

Babat gongso /  spicy stir-fry beef tripe

Kare Ikan / Indonesian style fish curry

Telur masak kecap/ hard boiled egg in sweet soy sauce



  1. That's such a nice thought, Citra--that if you want to know how to make a childhood favorite memory, remember it. At the least, you'll get the opportunity to remember a dish, on a sensory level as opposed to just as a concept. At the most, you'll figure out how to make it. Fantastic!

    1. Thank You Jill. After being a parent I realize how strong our childhood memory is, especially to routine things-just like mom's cook ^,^

  2. This looks absolutely amazing. I don't eat enough curry. I need to change that.

  3. Thank you Kim. I was growing up with my mom's curry.. so curry is almost my daily cook now.

  4. My husband is always asking if we could make more curry dishes at home - can't wait to try this!

  5. My husband loves curry and I love shrimp - this is a perfect dish for us!


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