Indian-style prawn, turmeric and okra curry

FAST FOOD

Indian-style prawn, turmeric and okra curry

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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

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.

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RECIPE Christine Osmond PHOTOGRAPHY Gorta Yuuki

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