This popular coconut-based curry is a favourite in many homes. It is intensely flavoured with coconut, spices, prawns and lady fingers. An ultimate delicious curry that goes well with rice.
The coconut and spices are ground to a paste. To reduce the sliminess from the lady fingers, they are seared for a couple of minutes with the sautéed onions and tomatoes. Ground paste is added next followed by the prawns and tamarind water. The consistency of the gravy is adjusted with some water. While the gravy comes to a boil, the lady fingers and prawns cook perfectly complementing each other and flavouring the dish. Besides enjoying this amazing curry, I like to suck on the lady fingers that are soaked up with the spicy goodness. A real delight with every bite.
While preparing this curry, the common mistakes that many make is frying the prawns with the onions and tomatoes thus overcooking them. Also, adding the lady fingers at the later stage resulting in the vegetable releasing its gelatinous substance which thickens and affects the texture of the gravy. More water is added to adjust the consistency thus destroying the flavour and ruining the dish by overheating.
Lady fingers are used by many for reducing their high blood sugar levels. Take two tender lady fingers, wash well, trim off the ends and discard. Cut the lady fingers lengthwise splitting each into two and soak them overnight in a glass of water at room temperature. Next morning, consume the water. Do this on a regular basis to see reduction in blood sugar levels. Rich in fibre and mucilage, lady fingers aid in stabilizing blood sugar by curbing down the rate at which sugar is absorbed from the intestinal tract.
The coconut and spices are ground to a paste. To reduce the sliminess from the lady fingers, they are seared for a couple of minutes with the sautéed onions and tomatoes. Ground paste is added next followed by the prawns and tamarind water. The consistency of the gravy is adjusted with some water. While the gravy comes to a boil, the lady fingers and prawns cook perfectly complementing each other and flavouring the dish. Besides enjoying this amazing curry, I like to suck on the lady fingers that are soaked up with the spicy goodness. A real delight with every bite.
While preparing this curry, the common mistakes that many make is frying the prawns with the onions and tomatoes thus overcooking them. Also, adding the lady fingers at the later stage resulting in the vegetable releasing its gelatinous substance which thickens and affects the texture of the gravy. More water is added to adjust the consistency thus destroying the flavour and ruining the dish by overheating.
Lady fingers are used by many for reducing their high blood sugar levels. Take two tender lady fingers, wash well, trim off the ends and discard. Cut the lady fingers lengthwise splitting each into two and soak them overnight in a glass of water at room temperature. Next morning, consume the water. Do this on a regular basis to see reduction in blood sugar levels. Rich in fibre and mucilage, lady fingers aid in stabilizing blood sugar by curbing down the rate at which sugar is absorbed from the intestinal tract.
Prawn & Lady Finger Curry
(Serves 8)
Ingredients:
400 grams prawns
300 grams lady fingers
1 large onion (chopped)
1 large tomato (chopped
2 long green chillies (slit)
1 cup tamarind water
2 cups water
half a bouillon cube
2 tablespoons oil
salt
Grind to a paste (with water)
2 cups grated coconut
8 red dried Kashmirichillies
2 tablespoons coriander seeds
1 teaspoon cumin seeds
4 large cloves of garlic
1/2 teaspoon turmeric powder
Method:
Shell, devein prawns, wash and season with salt.
Wash lady fingers, pat dry, trim the ends off and cut each into 1 1/2” pieces.
Heat oil in a pan and saute the onion. When translucent, add the tomato, cook till soft and pulpy. Sear the lady fingers for a couple of minutes and then gently stir in the ground paste. (Use a silicone spoon not metal.)
Mix in the prawns, then add the tamarind water, green chillies and bouillon cube. Adjust the consistency by adding two cups of water.
On medium heat, let the gravy come to a boil, at which time the lady fingers and prawns will be cooked. Check for seasoning and add salt.
Serve curry with steaming hot rice.
(Serves 8)
Ingredients:
400 grams prawns
300 grams lady fingers
1 large onion (chopped)
1 large tomato (chopped
2 long green chillies (slit)
1 cup tamarind water
2 cups water
half a bouillon cube
2 tablespoons oil
salt
Grind to a paste (with water)
2 cups grated coconut
8 red dried Kashmirichillies
2 tablespoons coriander seeds
1 teaspoon cumin seeds
4 large cloves of garlic
1/2 teaspoon turmeric powder
Method:
Shell, devein prawns, wash and season with salt.
Wash lady fingers, pat dry, trim the ends off and cut each into 1 1/2” pieces.
Heat oil in a pan and saute the onion. When translucent, add the tomato, cook till soft and pulpy. Sear the lady fingers for a couple of minutes and then gently stir in the ground paste. (Use a silicone spoon not metal.)
Mix in the prawns, then add the tamarind water, green chillies and bouillon cube. Adjust the consistency by adding two cups of water.
On medium heat, let the gravy come to a boil, at which time the lady fingers and prawns will be cooked. Check for seasoning and add salt.
Serve curry with steaming hot rice.
