| How To Cook: |
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1. Shell the shrimps.
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2. Heat the lard and saute the chopped garlic and finely sliced onion, then add the curry powder, shrimps and salt.
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3. When these are cooked, add the eggplants, sliced crosswise, some stock and the coconut milk in which a little red pepper has been crushed.
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4. Stir the mixture until it boils and serve hot.
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