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Indian-style prawn, turmeric and okra curry

Indian-style prawn, turmeric and okra curry

Serves 4



¼ cup   vegetable oil
1   onion, finely chopped
2   cloves of garlic, finely chopped
1 tbsp   finely grated ginger
2   fresh long green chillies, seeded and finely chopped
2 tsp   black mustard seeds
20   fresh curry leaves
1 tsp   ground turmeric
½ tsp   each cayenne and ground cumin
120 gm   okra, washed, dried and trimmed
270 gm   desiree potatoes, peeled and cut into 1½ cm pieces
400 ml   coconut milk
½ cup   chicken stock or water
1 kg   peeled medium green king prawns, tails intact
To serve:   steamed basmati rice


1 Heat vegetable oil in a saucepan, add onion, garlic, ginger and chilli and cook over low heat for 6-8 minutes or until soft. Add black mustard seeds and stir until seeds pop, then add curry leaves, ground turmeric, cayenne and ground cumin and cook for 2 minutes or until fragrant. Add okra and potatoes, and stir for 2 minutes, then add coconut milk, chicken stock and 1 tsp salt, then simmer over low-medium heat for 15 minutes or until potatoes are tender. Add prawns and cook just until prawns are cooked through, then serve immediately, with steamed basmati rice passed separately.


RECIPE Christine Osmond PHOTOGRAPHY Gorta Yuuki

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