¼ cup vegetable oil 1onion, finely chopped 2cloves of garlic, finely chopped1 tbspfinely grated ginger2fresh long green chillies, seeded and finely chopped2 tspblack mustard seeds 20fresh curry leaves1 tspground turmeric½ tsp each cayenne and ground cumin 120 gmokra, washed, dried and trimmed270 gmdesiree potatoes, peeled and cut into 1½ cm pieces400 mlcoconut milk½ cup chicken stock or water 1 kgpeeled medium green king prawns, tails intactTo 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.