Prawn and Okra Curry

I’ve only recently become a fan of okra or ‘lady fingers’ as I recall it being referred to when I was a child. I remember it being served  with other vegetables and it reducing the dish to a slimy, and not particularly nice consistency.


Fast forward to me enjoying the ‘Hard Bowl’ meal at Cook Daily, my favourite vegan eatery in Shoreditch where what do I discover in it? Okra. Every time I have had the ‘Hard Bowl’ I’ve found it to be delicious and completely different to how I remember it as a child.

The key, I have found, is to add the okra at the last minute, so as not to reduce it to the mush I so dislike – this also helps to give it the crunch that I have come to enjoy.  I came across okra in a local supermarket on a recent trip so I decided to add some to my basket. Prawn and okra curry, meet my belly!


For the curry

  • 1 tbsp of coconut oil for cooking (substitute for an oil of your preference)
  • roughly chopped ginger
  • 1 onion
  • cloves of garlic
  • around half a cup of frozen vegetables
  • frozen prawns
  • 1 chopped tomato
  • sliced okra
  • basmati rice

Dry Spices 

  • 1tsp of cumin seeds
  • 1tsp of mustard seeds
  • 1tsp of turmeric powder
  • 1tsp of cumin powder
  • 1tsp of garam masala

For the rice

  • 2/3 cardamon pods
  • 2 tsps of coconut powder


For the rice

Surely everyone knows how to cook rice?! If not here are some simple steps.

  • Wash the rice and cover with water to cook.
  • Add the cardamon pods and the remainder of the coconut oil.
  • Boil and reduce the heat to low, covering with a lid once dimples appear in the rice.
  • Allow to steam.

This whole process should take no more than 20 minutes and in the meantime you can prepare the curry.

For the curry

  • Add a teaspoon of coconut oil to a shallow pan and heat.
  • Add the cumin seeds and mustard seeds, allow to pop.
  • Add the ginger, onion and garlic and cook for around 1 minute.
  • Add the frozen vegetables and mix.
  • Top with the remainder of the spices and the chopped tomatoes.
  • Add your chosen amount of frozen prawns.
  • Add some water (about half a cup) to add to the sauce.
  • Add the okra, mix and immediately remove from the heat and serve with the rice.

This was such a tasty and enjoyable meal.  I just loved the taste of the cardamon in the rice, it’s definitely my new favourite spice! Need to say, the okra was also pretty good – definitely an ingredient to be repeated!


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