Stir-Fried Spicy Prawns & Curried cabbage & Curried okra

Written by zsn9


  • 700 g (1 1/2 lbs) fresh medium prawns, peeled and deveined Salt, to taste 
  • 2 teaspoons coarsely pounded red chillies
  •  1 teaspoon turmeric powder
  •  1 teaspoon lime juice
  •  1–2 teaspoons oil 
  • 200 g (1 cup) sliced onion 
  • 5 cloves garlic, sliced 
  • 1–2 green finger-length chillies, sliced
  •  1 small cinnamon stick 
  • 1 teaspoon crushed peppercorns 
  • 1 small tomato, cut in wedges
  •  1 sprig curry leaves

  Rub the prawns with the salt, pounded red chillies, turmeric powder and lime juice, and allow to marinate for 20 minutes.

 Heat the oil in a pan and quickly stir-fry the prawns at high heat until half

done, about 2 minutes. Remove from the pan and set aside.

 In the same pan, fry the onions, garlic, green chillies, cinnamon, pepper, tomato wedges and curry leaves until crispy, about 3 minutes.

 Return the prawns to the pan and toss to coat the prawns completely. Cook for 3 minutes or until done. 

Curried cabbage

  • 500 g (1 lb) cabbage 100 g
  •  (1/2 cup) chopped onions
  •  1 tablespoons chopped garlic
  •  2–3 green finger-length chillies, chopped 
  • 1 teaspoon crushed peppercorns 
  • 1/2 teaspoon turmeric powder 
  • 2 teaspoons Unroasted Curry Powder or regular curry powder
  •  1/2 teaspoon fenugreek seeds
  •  1/2 teaspoon Maldive fish or dried prawns
  •  1 small cinnamon stick 1 2/3 cup (400 ml) thin coconut milk
  •  3/4 cup (200 ml) thick coconut milk 
  • 1 1/2 teaspoons salt

Cut the cabbage into large strips, and wash thoroughly. Set aside. Place the onion, garlic, chillies, peppercorns, turmeric powder, curry pow- der, fenugreek, Maldive fish or dried prawns, cinnamon and thin coconut milk into a pan.

Cook over low heat until the seeds are tender, about 15 minutes. Add the cabbage and thick coconut milk, bring to a boil and simmer for 5 min- utes. Remove from the heat and serve hot as an accompaniment to other dish- es.

Curried okra

  • 500 g (1 lb) okra (ladies’ fingers), washed, tops removed, cut into thick diagonal slices
  •  Pinch of turmeric powder 
  • Oil, for deep-frying 
  • 2 tablespoons chopped onion
  •  1 sprig curry leaves
  •  1 teaspoon curry powder*
  •  1 teaspoon ground Maldive fish or dried prawns
  •  1 cinnamon stick
  •  1 teaspoon dill seeds
  •  Salt, to taste 
  • 2 teaspoons lime juice
  •  1/2 cups (375 ml) coconut milk

Rub the okra with the turmeric powder (be careful as turmeric stains the fin- gers).

Heat the oil and deep-fry the okra until light brown, then remove from the oil with a strainer and set aside to drain, Place the rest of the ingredients in a pan and bring to a boil.

Reduce the heat and simmer until the onions are cooked, about 10 minutes. 

Add the deep-fried okra, continue to simmer for another 5 minutes. Re- move from the heat and serve.