Recipe Prawn Aloo Bhindi (Prawns, Potato and Okra Curry)

Morning Glory

Obsessive cook
Staff member
19 Apr 2015
Local time
5:25 AM
Maidstone, Kent, UK
This is a rather easy curry to make and doesn't take too long. Thai fish sauce is a store cupboard treasure. Use it sparingly and ramp up the chilli if you like things spicy (as I do!). Add some fresh chilli too if you like, and scatter some fresh coriander (cilantro) over.


Ingredients (serves 2)
220g raw prawns (fresh or defrosted frozen)
120g okra, chopped (I used ready chopped frozen okra)
100g cooked waxy potatoes, cut into chunks (I used left overs)
1 medium onion, chopped
Vegetable oil for cooking
1 tbsp minced ginger
1 tbsp minced garlic
1 tsp fennel seeds
1 tsp yellow mustard seeds
1 tsp turmeric powder
2 tsp coriander powder
1 heaped tsp hot chilli powder (or more to taste)
1/2 tin chopped tomatoes
1 tbsp Thai fish sauce
Fresh chillies and fresh coriander (optional)

  • Gently fry the chopped onion in oil until softened (10 minutes)
  • Add the ginger and garlic and fry for a few minutes more. Add the fennel and mustard seeds and fry until the mustard seeds begin to pop.
  • Add the coriander, turmeric and chilli powder and stir to mix. Add the tomatoes and Thai fish sauce and mix. Cook the sauce gently, for ten minutes. Add water if the sauce becomes too thick.
  • Whilst the sauce is cooking, cook the okra in boiling water for five minutes, drain and keep warm.
  • Blend the sauce to a puree (optional - I used a stick blender).
  • Add the prawns and potatoes and cook for five minutes or until the prawns turn pink and the potatoes are heated through.
  • Mix in the drained okra and heat through.
  • Serve with rice and garnish with fresh coriander.
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