A deliciously spicy and slightly sour curry.
This curry was made with a hot Balti style curry paste. In a saucepan, melt some ghee and gently fry a diced onion, 2 finely diced cloves of garlic and a similar amount of finely diced fresh ginger. When the onions become translucent add 4 tablespoons of the curry paste and continue to cook until the ghee begins to separate from the curry paste a little. Now add a can of chopped tomatoes and allow to simmer for approximately 10 minutes. Add the okra (fresh or frozen) and cook for a few minutes. Lastly add the green prawns (shrimps) and simmer until they are cooked. Garnish with fresh coriander (cilantro) and serve with rice.
michelle picker cooks 