Prawn, Aubergine & Okra Curry



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This is a lovely healthy yet thoroughly delicious curry that can be ready in under 30 minutes. If you want to make this a vegetarian dish then add a tin of chickpeas instead of prawns.

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Serves 4⠀

INGREDIENTS ⠀

360g raw tiger prawns⠀⠀

1 aubergine - chopped into chunks

175g Okra - cut in half lengthways. ⠀

200g fresh tomatoes - roughly chopped⠀⠀

4 large shallots or 2 onion finely chopped⠀⠀

4 garlic cloves finely chopped⠀⠀

Thumb piece ginger finely chopped⠀⠀

1 red chilli - finely chopped⠀⠀

Bunch coriander stalks chopped, leaves set aside⠀⠀

1/2 lime⠀

SPICES ⠀

2 tsp ground cumin⠀⠀

2 tsp ground coriander⠀⠀

1 teaspoon mustard seeds

3 cardamom pods⠀⠀

1 tsp medium curry powder⠀ ⠀⠀

METHOD ⠀

Preheat the oven to 200 degrees. Drizzle the aubergine with olive oil and season generously. Cook in the oven for 20-25 minutes. ⠀

Soften the shallot or onion in oil for 5 minutes before adding the coriander stalks, garlic, ginger and chilli. Season generously.

Add all of the spices (loosen with a little water if necessary) followed by the okra and roasted aubergine. Stir for a minute or two before adding the tomatoes and simmer for 5 minutes. When the okra has softened add the prawns and put a lid on for 2-3 minutes or until the prawns are pink. Sprinkle with coriander leaves and a squeeze of lime. Serve with Indian bread or rice.⠀

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