Indian-style prawn, turmeric and okra curry


  • Serves 4 people

  • 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
01   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.
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