Sri Lankan Prawn and Okra Curry with Rice
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Ingredients
- 350 g okra, sliced
- 250 ml coconut milk
- 1 onion, finely sliced
- 1 tbsp sri lankan unroasted curry powder
- 8 curry leaves
- 1 tsp mustard seeds
- 2 tbsp coconut oil
- 300 g basmati rice
- 300 g raw king prawns, peeled
Nutrition (per serving)
- Calories
- 557 kcal
- Protein
- 22.2 g
- Carbohydrate
- 67.3 g
- of which sugars
- 4.8 g
- Fat
- 21.1 g
- of which saturates
- 16.9 g
- Fibre
- 5.7 g
- Salt
- 0.39 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the basmati rice according to the pack instructions.
- 2
Heat the coconut oil in a pan, add the mustard seeds and curry leaves, and fry for 30 seconds until the seeds pop.
- 3
Add the sliced onion and okra, and fry for 7-8 minutes until lightly browned.
- 4
Stir in the sri lankan unroasted curry powder, then add the coconut milk and simmer for 8-10 minutes until the okra is tender.
- 5
Add the prawns and simmer for 3-4 minutes until they turn pink and are cooked through.
- 6
Serve the okra curry hot with the rice.
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