Prawn Jungle Curry ( With Lady Fingers )
1 Kg Medium Sized Prawns ( de vein and remove tails )
10-12 Pieces Lady Finger
1 Coconut grated .
Take half of the grated coconut and extract its milk , discard the used pulp .Retain the other half for later .
Cut off the heads and snip the tails of the lady finger / bhindi , and stir fry whole for 2-3 minutes in a wok , take off the flame and keep covered for later use .
The Paste :
2-3 Shallots or 1 medium sized onions diced .
10 Cloves Garlic ( chopped ).
10 Black Pepper Corn.
6 Green Chilies ( with seeds ) .
10 Curry Putta Leaves.
1 Tablespoon Whole Coriander Seeds .
2 Tablespoons Chopped Green Coriander / Hara Dhania.
3-4 Kokum pieces / 1 1/2 Tablespoons Tamarind Extract .
In 1 tablespoon oil roast all the paste ingredients till the onions begin to soften , cool and fine grind .
In a wok heat 2 tablespoons oil , cook the paste for 4-5 minutes till oil begins to separate . Then add the balance of the grated coconut , roast a minute , add 2 cups of water , salt and simmer covered till liquid reduces to half .
Now add the coconut milk . Bring to boil and simmer 5 minutes . Next the prawns go in and cook another 3 minutes .
At the end of the cooking add the lady finger ( they will finish cooking in the hot gravy )
Taste , adjust flavors and lastly add juice of half a lemon to enhance and bring out all flavors .
In case you so desire , wok fry to seal the prawns on their own ( 2 minutes ) and then introduce to the gravy where you finish cooking it .
Serve with rice