Okra

Courtesy of Aki's Wooloomooloo

I was shopping at my local last night and I was asked 
What I was cooking for dinner, so I showed the fruit shop man my bag of Okra and he asked me how I cooked it.
Sheeesh! talk about setting myself up to be shot down by the experts and so I turned to him to asked him how he cooked okra.
He didn't like my idea of mixing it with spinach but we did agree that Okra is always great stir fried with garlic, onions, and tomatoes.
I recalled whilst cooking my dinner  (fantastic by the way) my favorite Indian restaurant at Wooloomooloo "Aki's " where Chef Kumar Mahadevan makes an amazingly delicious Prawn and Bindi  South Indian curry. Bindu being Hindi for Okra
South Indian Cuisine is also a favourite with its subtle, delicate use of spices, green chillies and an abundance of coconut products  All come together with local fresh produce and seafood to create a truly extraordinary cuisine of contrasting tastes and delights, not only fabulous to eat but really fun to cook. 
Have you ever made Idlis? Appam or Dosha's?
Scrumptious
I'm sure Chef Kumar Mahadevan who was a master class guest Chef on Masterchef last year would like to share his recipe 

Prawn Okra Curry  
12 king prawns

1/2 tbs mustard seeds
2 tsp fenugreek seeds

1 tbs cumin seeds

1 tsp tumeric powder

2 tbs coriander powder

1 tbs chilli powder

800ml water

100ml sesame oil
2 fresh tomatoes diced
100g okras
 - ends removed keep whole

100g ecshallots - sliced finely

150ml tamarind pulp


salt to taste

Extra for tempering

4 dry red chillies


8 or10 fresh curry leaves

Ground Masala

100g fresh coconut


1 tbs roasted Channa dal 
(grind two together)

Heat the sesame oil and add the mustard seeds. Once the mustard seeds crack, add fenugreek seeds, cumin seeds and sliced shallots and cook well.
Add okra and cook for 10 minutes and then remove the okra and keep separately. Then add chilli powder, coriander powder and tumeric powder, tamarind pulp and chopped tomatoes, along with 3 cups of water and salt to taste.
Add the ground masala and cook well.
Once the sauce is prepared, just add the jumbo prawns and cook lightly

To Finish
Whizz the channa dhal and coconut with 150ml water until smooth
Stir the paste through the curry, add half of the curry leaves and cooked okra Cover with the lid
Heat remaining sesame oil in a frying pan over high heat. When oil is smoking add dried chillies and cook until black and blistered. Remove pan from the heat and add the remaining curry leaves. Pour the mixture into the curry and cover with the lid for a further 2 minutes.
Serve with steamed basmati rice or soft plain naan
Enjoy