Trinidadian Curried Shrimp and Okra with Rice
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Ingredients
- 500 g raw tiger prawns, peeled
- 200 g okra, trimmed and sliced
- 2 tbsp trinidad curry powder
- 1 onion
- 2 garlic cloves
- 300 g long grain rice
Nutrition (per serving)
- Calories
- 404 kcal
- Protein
- 28.6 g
- Carbohydrate
- 64.9 g
- of which sugars
- 3.2 g
- Fat
- 2.1 g
- of which saturates
- 0.6 g
- Fibre
- 4.2 g
- Salt
- 0.58 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the sliced onion and crushed garlic in a little oil for 5 minutes, then stir in the trinidad curry powder and cook for 1 minute until fragrant.
- 2
Add the okra and 150ml water, cover and simmer for 8 minutes until the okra begins to soften.
- 3
Add the tiger prawns and simmer for 3-4 minutes until they turn pink and opaque all the way through.
- 4
Meanwhile, cook the rice in plenty of boiling water for 10-12 minutes, then drain.
- 5
Serve the curried shrimp and okra on the rice.
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