Name: Indian-style prawn, turmeric and okra curry
Yield: 4
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

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

1.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.

Christine Osmond