Ingredients

250g fresh or frozen prawns, 200g  ladyfingers (Okra)or Tendli
½ tsp salt
2 tbsp white vinegar
1 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
½ tsp  chilli powder

½ tsp black pepper

1 small onion, finely chopped

2.5 cm fresh ginger peeled and grated
4 large cloves garlic, peeled and crushed
2 fresh green chillies sliced
1x400ml tin of coconut milk plus half tin of water

½ tsp sugar
2 tbsp fresh coriander leaves chopped

Cooking Steps

  1. Mix the prawns with the salt and white vinegar and leave to marinate for approx 15 minutes.
  2. Mix the dry spices, (cumin, coriander, turmeric, chilli and black pepper) together in a bowl and set aside
  3. Heat 3 tbsp oil over a medium heat and fry the onions gently until they are golden – about 8 minutes.
  4. Add the ginger and garlic and fry for a minute.
  5. Add the little bowl of ground spices and fry for another minute.
  6. Add the coconut milk, ½ tsp sugar and the sliced ladyfingers (Okra) or Tendli and the fresh green chillies. Cover and cook until the aubergines are soft and tender.   Add more salt or chilli if required.
  7. Add the prawns and cook until they are just opaque – don’t overcook or they will be tough. Garnish with chopped coriander.   Serve with plain boiled rice.