Prawn and Okra Kodi

Cook Time 25 minutes

Servings 4-6

Ingredients

1 tomato

1 tsp cumin seeds

2 tbsp coriander seeds

1 tsp turmeric powder

2 cloves garlic

4 shallots, chopped

800ml light coconut milk

8 Kashmiri chillies, soaked

4 king prawns

100g okra, chopped into thirds

2-3 green chillies

Method

Soak Kashmiri chilli for 3 hours in warm water. Toast cumin seeds and coriander seeds for 5 mins on low heat.

In a blender add roughly chopped tomatoes, 2 shallots, garlic, turmeric, coriander and cumin seeds and soaked Kashmiri chillies blend into a smooth paste.

Add the paste to coconut milk and mix well and set aside.

Now strain the curry coconut milk mixture through a fine sieve over a pot, add the remaining coconut milk, ½ cup water, pinch of salt and cook on low heat for 10 minutes.

Bring the liquid to a boil, add the prawns, chopped shallots, green chillies, okra and season well. Once prawns are just cooked, take it off the heat and serve with rice.