Elora Hossain

PRAWNS FRIED WITH OKRA

Ingredients

700g prawns

450g fresh okra

2 medium onions

2 small green chillies

1 garlic clove (optional)

3 medium-ripe juicy tomatoes

3 tbsp ghee or vegetable oil

2 tsp ground cumin

1 tbsp mustard seeds

Salt and pepper

Squeeze of lemon juice, to taste

2 tsp garam masala

3 tbsp coarsely grated fresh coconut or desiccated coconut, toasted if preferred

Method

Devein prawns. Using a small sharp knife, make a shallow slit along the outer curve from the tail end to the head end. Rinse prawns under cold running water. Drain and pat dry with kitchen paper.

Now wash and trim the okra. Peel onions and cut into thin rings. Slice chillies, discarding the seeds if a milderflavour is preferred.

Peel and slice garlic, if being used. Cut tomatoes into small wedges. Heat ghee or oil in a wok or large, heavy-based frying pan. Add the onions and cook over a high heat until browned. Add the okra, the prawns, the chillies, the garlic (if using) and cumin and mustard seeds.

Cook over in high heat, shaking the pan constantly, for 5 minutes or until the prawns are bright pink and the okra is softened but not soggy. Add the tomato wedges, and salt and pepper to taste. Cook for 1-2 minutes to heat through; the tomatoes should retain their shapes. Add a little lemon juice, to taste. Turn the mixture into a serving dish and sprinkle with the garam masala and coconut. Serve immediately.