elaine jones

From "Taste of India" by Rafi Fernandez

serves 4 - 6

4 - 6tbs oil
8oz okra
4cloves garlic minced/crushed
2ins ginger minced/crushed
4 - 6 green chillies sliced diagonally
0.5tsp turmeric
4 - 6 curry leaves
1tsp ***in seeds
1lb king/tiger prawns (preferably uncooked)
2tsp sugar
juice of two lemons
salt

(I had to use frozen prawns; no chance of curry leaves around here - I added
some powdered fenugreek to the spices; used jaggery instead of sugar; used
limes instead of lemons)

1. Wash and dry the okra and fry, whole, on high heat until just browning,
place on kitchen paper.

2. Using same oil gently fry garlic, ginger, chillies, turmeric, curry leaves
and ***in seeds for 2 - 3 minutes.

3. Add prawns and cook gently until tender

4. Raise heat and add salt, sugar, lemon juice and okra and fry for 5 mins

Doing this again I'd look for the short plump okra (somebody does frozen
ones) as they're much easier to brown all round when frying.

--
....ElaineJ... Home Pages and FAQ of uk.food+drink.indian can be viewed at
....Kinetic... http://www.users.zetnet.co.uk/ejones/ufdi/index.html
...StrongArm.. Under construction, FAQ, recipes, tips, booklist, links
....RISC PC... Questions and suggestions please, email or to the newsgroup

james silverton

Thank you Elaine, for posting Shrimp with Okra! It's very good and
your substitution of lime for lemon works very well. I don't have
trouble getting curry leaves but I have to buy much more than I can
use at one time, so I freeze them and use about twice as much as
called for in recipes. That worked very well and fortunately fresh
okra is usually readily available here! Your menu did provide some
contrasting dishes and that is a good thing since Jingha aur Bhendi is
on the dry side.


--
James V. Silverton
Potomac, Maryland, USA