Peel, devein, and rinse shrimp thoroughly in cold water. Drain well. Season with green seasoning, salt, and black pepper. Mix well and set aside for at least 30 minutes or overnight.

Heat oil in a heavy-bottom pot over high heat. Add poran, if using, and bloom for about 1 minute until fragrant. Add onion and hot pepper and cook until the edges begin to brown. Stir in curry leaves.

Add curry powder, turmeric, roasted ground cumin, and black pepper. Stir to toast the spices. Add green seasoning and garlic, mix well, then pour in ½ cup water. Cook over medium-high heat, stirring constantly, until the curry is fragrant and the oil begins to separate.

Add baigan, potatoes, tomato, thyme, half of the scallions, and half of the culantro. Mix thoroughly to coat. Reduce heat to medium, cover, and cook for 20 minutes, stirring every 5 minutes.

Each time the lid is removed, drain the liquid collected on the cover back into the pot. This ensures enough moisture to prevent the eggplant and potatoes from burning while allowing them to cook down with minimal added liquid.

If the curry begins to stick or burn at any point, add a small amount of hot water, stir, and continue cooking.

Once the potatoes are tender and the eggplant has softened and begun to melt, add the seasoned shrimp. Mix well, scraping the bottom and sides of the pot. Raise heat briefly to high to bring the pot back up to temperature, then reduce to medium-low, cover, and allow the shrimp to release its natural juices.

After the shrimp releases liquid, add hot water as needed — about 2–3 cups for a saucier curry, or less for a thicker, chunkier consistency, based on personal preference. Season with salt to taste. Add remaining scallions and culantro, reduce heat to low, and simmer for 10–15 minutes, stirring occasionally, until the sauce comes together and the flavors meld. Finish with additional roasted ground cumin if desired.