60 - 90 ml (4 - 6 tbsp) oil
225 g (8 oz) okra, washed, dried and left whole
4 garlic cloves, crushed
5 cm (2 in) piece of fresh root ginger, chopped
4 - 6 green chillies, cut diagonally
2.5 ml (1/2 tsp) turmeric
4 - 6 curry leaves
5 ml (1 tsp) cumin seeds
450 g (1 lb) fresh king prawns, peeled and deveined
10 ml (2 tsp) brown sugar
juice of 2 lemons
salt, to taste
225 g (8 oz) okra, washed, dried and left whole
4 garlic cloves, crushed
5 cm (2 in) piece of fresh root ginger, chopped
4 - 6 green chillies, cut diagonally
2.5 ml (1/2 tsp) turmeric
4 - 6 curry leaves
5 ml (1 tsp) cumin seeds
450 g (1 lb) fresh king prawns, peeled and deveined
10 ml (2 tsp) brown sugar
juice of 2 lemons
salt, to taste
method
1. Heat the oil in a frying pan and fry the okra on a fairly high heat until they are slightly crisp and browned on all sides. Remove from the oil and keep aside on a piece of kitchen paper.
2. In the same oil, gently fry the garlic, ginger, chillies, turmeric, curry leaves and cumin seeds for 2 - 3 minutes. Add the prawns and mix well. Cook until the prawns are tender.
3. Add the salt, sugar, lemon juice and fried okra. Increase the heat and quickly fry for a further 5 minutes, stirring gently to prevent the okra from breaking. Adjust the seasoning, if necessary. Serve hot.
Cook's Tip
Okra should be cooked rapidly to prevent the pods from breaking up and releasing their distinctive thick, sticky liquid.
2. In the same oil, gently fry the garlic, ginger, chillies, turmeric, curry leaves and cumin seeds for 2 - 3 minutes. Add the prawns and mix well. Cook until the prawns are tender.
3. Add the salt, sugar, lemon juice and fried okra. Increase the heat and quickly fry for a further 5 minutes, stirring gently to prevent the okra from breaking. Adjust the seasoning, if necessary. Serve hot.
Cook's Tip
Okra should be cooked rapidly to prevent the pods from breaking up and releasing their distinctive thick, sticky liquid.
serving amount
serves 4 - 6
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