Ladies Fingers and Eggplant Curry with Prawns

Ladies fingers small

I never liked ladies fingers until I read about the benefits of this vegetable. Ladies fingers are rich in vitamins A and C and are a good source of iron and calcium. It also contains starch, fat, thiamine and riboflavin.  Do not cook this dish in a cast iron utensil as it might become dark.  I found that the addition of Q.B.B. ghee to temper the spices increase the flavor of this dish tremendously.

4 green chillies

5 cloves garlics

2 cm ginger

2 cm cinnamon stick

1 teaspoon fennel

10 blanched almonds

1 1/4 teaspoons salt

1 teaspoon cumin powder

1 teaspoon turmeric powder

1 level teaspoon chilli powder (+-)

250 ml water

2 tablespoons Q.B.B. ghee

2 X 2 cm cinnamon sticks

6 cloves

6 cardamoms

1 teaspoon fennel, coarsely pounded

1 medium onion, sliced

2 sprigs curry leaves

400 g water

500 g ladies fingers cut into 4 cm pieces

300 g eggplant, sliced

300 g prawns, shelled

100 g coconut cream

 METHOD

  1. Place the first 11 ingredients into a blender and blend until very smooth.
  2. Heat Q.B.B. ghee and fry the cinnamon, cloves and cardamoms until      fragrant.
  3. Add the fennel, sliced onions and curry leaves.
  4. Sauté till onions turn golden brown.
  5. Add in the blended ingredients, water, ladies fingers and eggplant.  Cook, covered, till the vegetables are tender.
  6. Add in the prawns and coconut cream; keep stirring and boil for 3 minutes or until the prawns are cooked.
  7. Serve with rice or bread.

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