PRAWNS AND BANDY COY / LADY FINGERS/ OKRA

Prawns and Bandy Coy / Lady Finger Curry
1 kg medium size Prawns - cleaned and deveined
1/2 kg tender okra / Bandy Coy / ladyfingers - cut into medium pieces
2 onions chopped
2 green 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 taste
2 cups Tamarind water extracted from a lime size ball of tamarind
1/2 cup thick coconut milk
3 tablespoons oil
Heat the oil in a suitable pan and fry the onions and green chillies till golden brown
Add the ginger garlic paste and sauté for a few minutes
Make a paste of the chillie powder, coriander powder, cumin, turmeric with a little water and add to the pan
Fry for a few minutes.
Add the tamarind water and salt and bring to boil
When the curry is bubbling well, add the cut Bandy Coy / Okra and the prawns and coconut milk and mix well
Cover and cook on medium heat for just 8 to 10 minutes
Serve with plain steamed rice