Okra and Prawn Curry
17 Feb 2017
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Background
This is an authentic south Indian recipe, the basic ingredients of this recipe are onion and tamarind juice. I have learnt this recipe from my mom and she makesΒ this tamarind gravy more flavorful by adding crushed pepper corn as a final twist.
Ingredients
- 250 gms okra
- 150 gms small prawns/shrimp
- 2 medium sized onions chopped
- 2 green chillies slit and cut
- 1 cup tamarind pulp
- 2 Tbsp oil
- Β½ tsp turmeric powder
- 2 tsp red chilli powder
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp fenugreek seeds
- 3 garlic pods crushed
- 2 tsp crushed pepper corn
- Salt to taste
- 2 springs curry leaves
- Handful of coriander leaves for garnishing
Instructions
- Clean the prawns, add a pinch of turmeric powder and Β½ tsp of salt. Keep aside.
- After 10 minutes, squeeze the prawns and set aside.
- Heat 2 tsp of oil in a pan, cook the prawns till all the water evaporates. Switch off the flame and keep the prawns aside.
- Cut the okra into 1β pieces and keep aside.
- Heat oil in a pan. Add cumin seeds, mustard seeds, fenugreek seeds, crushed garlic pods, green chillies, curry leaves and sautΓ© for a minute.
- Add chopped onions and fry till brown. Add turmeric powder, chilli powder and salt. Saute for a minute.
- Add cooked prawns, okra pieces and tamarind pulp. Add some water and cook till the okra becomes soft.
- Finally add crushed pepper corns and mix well.
- Switch off the flame and transfer to serving bowl. Garnish with coriander leaves and serve hot with steamed rice.
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Categories
- Meal Type: - Dinner - Lunch - Main
- Cuisines: - Indian
- Occasions: - Sunday Lunch
- Ingredients: - Fish & Seafood - Other Vegetables
- Skill Levels: - Moderate
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