Indian-style prawn, turmeric and okra curry


You'll need

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

Method

  • 01
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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