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4 - 6 tbsp oil
225g okra, washed, dried and left whole
4 cloves garlic, crushed
1 piece fresh ginger, 5cm or 2 in long,
crushed
4-6 green chilies, cut diagonally
1/2 tsp turmeric
4-6 curry leaves
1 tsp cumin seeds
450g fresh king prawns (shrimp), peeled
and de-veined
salt, to taste
2 tsp brown sugar
juice of 2 lemons
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Method :
Heat the oil
in a frying pan and fry the okra on a fairly high heat until they are
slightly crisp and browned on all sides. Remove from the oil and keep
aside on a piece of kitchen paper. In the same oil, gently fry the
garlic, ginger, chilies, turmeric, curry leaves and cumin seeds for 2-3
minutes. Add the prawns (shrimp) and mix well. Cook until the prawns
(shrimp) are tender. Add the salt, sugar, lemon juice and fried okra.
Increase the heat and quickly fry for a further 5 minutes, stirring
gently to prevent the okra from breaking. Adjust the seasoning, if
necessary. Serve hot.
This dish has
a sweet taste with a strong chili flavor. It should be cooked fast to
prevent the okra from breaking up and releasing its distinctive, sticky
interior.
Serves 4 - 6
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