Ingredients:
250 gm prawns, cleaned
12-15 okra / vendakka, chopped
1 cup grated coconut
1 tsp fennel seeds
1/2 tsp turmeric powder
2 large onions, thinly sliced
2 medium tomatoes, chopped
2 green chillies, slit
2 tsp kashmiri chilli powder
2 tsp coriander powder
salt to taste
1 tsp mustard seeds
1 sprig curry leaves
2 1/2-3 tbsp oil
Preparation:
- Grind grated coconut with fennel seeds and turmeric powder to a smooth paste adding 1/2 cup of water and keep it aside.
- Heat 1 1/2 tbsp oil in a pan and add sliced onions, chopped tomatoes, slit green chillies and salt and cook covered at medium flame for about 5 minutes till tomatoes turn soft.
- Add kashmiri chilli powder, coriander powder and cleaned prawns to this and mix well and cook covered until prawns are almost cooked. (Add little water if the gravy is dry..)
- Add the chopped okra and cook at low-medium flame until the okra is cooked and is tender.
- Now add the coconut paste, mix well and heat for 4-5 minutes. Adjust the salt..
- Heat 1 tbsp oil in a pan and splutter mustard seeds and curry leaves. Pour this into the curry and mix well. Serve hot with rice….
