food for thought

by michelle

prawn, okra and tomato curry

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A deliciously spicy and slightly sour curry.

This curry was made with a hot Balti style curry paste. In a saucepan, melt some ghee and gently fry a diced onion, 2 finely diced cloves of garlic and a similar amount of finely diced fresh ginger. When the onions become translucent add 4 tablespoons of the curry paste and continue to cook until the ghee begins to separate from the curry paste a little. Now add a can of chopped tomatoes and allow to simmer for approximately 10 minutes. Add the okra (fresh or frozen) and cook for a few minutes. Lastly add the green prawns (shrimps) and simmer until they are cooked. Garnish with fresh coriander (cilantro) and serve with rice.


Written by michelle picker

October 6, 2011 at 9:53 am

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