Prawns and Bandy Coy / Girl Finger Curry
1 kg medium dimension
Prawns – cleaned and deveined
1/2 kg tender okra
/ Bandy Coy / ladyfingers – minimize into medium items
2 onions chopped
2 inexperienced chillies
sliced
3 tablespoons
chopped coriander leaves
2 tablespoons
ginger garlic paste
2 teaspoons chillie
powder
2 teaspoons
coriander powder
1 teaspoon cumin
powder
1/2 teaspoon
turmeric powder
Salt to style
2 cups Tamarind
water extracted from a lime dimension ball of tamarind
1/2 cup thick
coconut milk
3 tablespoons oil
Warmth the oil in a
appropriate pan and fry the onions and inexperienced chillies until golden brown
Add the ginger
garlic paste and sauté for a couple of minutes
Make a paste of the
chillie powder, coriander powder, cumin, turmeric with somewhat water and add
to the pan
Fry for a number of
minutes.
Add the tamarind
water and salt and convey to boil
When the curry is
effervescent properly, add the minimize Bandy Coy / Okra and the prawns and coconut milk and
combine properly
Cowl and cook dinner on
medium warmth for simply 8 to 10 minutes
Serve with plain
steamed rice
#PRAWN #BANDY #COY #CURRY