PRAWN AND BANDY COY CURRY

 

Prawns and Bandy Coy / Lady Finger Curry

1 kg medium size Prawns - cleaned and deveined

1/2 kg tender okra / Bandy Coy / ladyfingers - cut into medium pieces

2 onions chopped

2 green chillies sliced

3 tablespoons chopped coriander leaves

2 tablespoons ginger garlic paste

2 teaspoons chillie powder

2 teaspoons coriander powder

1 teaspoon cumin powder

1/2 teaspoon turmeric powder

Salt to taste

2 cups Tamarind water extracted from a lime size ball of tamarind

1/2 cup thick coconut milk

3 tablespoons oil

 

Heat the oil in a suitable pan and fry the onions and green chillies till golden brown

Add the ginger garlic paste and sauté for a few minutes

Make a paste of the chillie powder, coriander powder, cumin, turmeric with a little water and add to the pan

Fry for a few minutes.

Add the tamarind water and salt and bring to boil

When the curry is bubbling well, add the cut Bandy Coy / Okra and the prawns and coconut milk and mix well

Cover and cook on medium heat for just 8 to 10 minutes

Serve with plain steamed rice