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Shrimp pairs well with most vegetables, but my personal favorite is brinjal, or black eggplant. It's a classic combination, contrasting the vegetable's mild, bitter edge with the sweet, faintly briny seafood. The dish tastes even better with smaller shrimp; the smaller they get, the more concentrated their flavor. A blend of spices and hot chilies floods the plate with warm heat; coupled with roti or pilaf, it makes for a hearty, satisfying meal.
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About the author: Denise Dsilva Sankhe is a writer and creative director by profession. But that's only when she isn't eating her way across India. She recreates this delicious cuisine in her Mumbai home, which she shares with her husband, who has long since given up his determination to have salads for dinner.