South Indian Prawn and Okra Curry with Tamarind
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Ingredients
- 500 g raw king prawns, peeled
- 250 g okra, sliced
- 1.5 tbsp tamarind paste
- 1 onion, finely sliced
- 1 tsp chilli powder
- 1 tsp ground turmeric
- 10 curry leaves
- 1 tsp mustard seeds
- 2 tbsp coconut oil
Nutrition (per serving)
- Calories
- 210 kcal
- Protein
- 23.4 g
- Carbohydrate
- 8.8 g
- of which sugars
- 5.1 g
- Fat
- 8.1 g
- of which saturates
- 5.9 g
- Fibre
- 3.3 g
- Salt
- 0.59 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the coconut oil in a pan, add the mustard seeds and curry leaves, and fry for 30 seconds until the seeds pop.
- 2
Add the sliced onion and okra, and fry for 7-8 minutes until the okra is lightly browned.
- 3
Stir in the chilli powder and ground turmeric, then add the tamarind paste and 150ml water, and simmer for 8 minutes until thickened.
- 4
Add the prawns and cook for 3-4 minutes until they turn pink and are cooked through.
- 5
Serve hot with rice.
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