Indian-style prawn, turmeric and okra curry
Australian Gourmet Traveller fast recipe for Indian-style prawn, turmeric and okra curry
- Serves 4
Print
Ingredients
- 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
Main
- 1Heat 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.