200 gms (about 15 small to medium sized prawns) – most importantly you need fresh prawns scaled and deveined – sprinkle salt and turmeric on the prawns. Mix and set aside
5-7 ladyfingers/ bhindi cut into 1″ pcs
5 tbsps coconut milk powder or powdered coconut.( If using fresh coconut, use half grated coconut but the curry will take longer to cook).
2 red chillies deseeded and destalked
5 cloves garlic
1 tsp coriander powder
1/2 tsp turmeric powder
1 level tsp jeera
1/4 tsp methi seeds
*grind with half cup warm water and once you don’t see large bits as it grinds, add another half cup of water and grind again.
Strain twice by adding 1/2 cup extra water and set aside this gravy.
Pan fry ingredients:
1 medium onion – chopped
1/2 tomato – chopped
5 pcs kokums
5 curry leaves
1 spicy green chilly slit lengthways
1 tsp salt
1/2 tsp sugar
coconut cooking oil or virgin coconut oil
Put 2 tbsps of coconut oil in a deep pan on medium flame. Add all ‘pan fry ingredients’. stir until onions turn light brown and tomatoes are soft.
Add the bhindi and stir on high flame for 2 minutes. Add 2 tbsps water and cover and cook for 2 minutes more.
Open the lid and add the strained gravy and the prawns.
Once gravy comes to a rolling boil, reduce the flame and add salt, sugar and 1 tbsp coconut oil.
Switch off in a minute.
Serve with hot plain rice.