Ladyfinger & Dry Prawns

An easy to prepare dish using your stash of dry prawns and some fresh ladyfingers – this Ladyfinger & Dry Prawn dish is a good side in any season, and especially in the rainy season when fresh fish is not easily available. This simple recipe was once shared to me by my friend, Bianca Pereira, who now resides in the UK. There are other options with dry prawns on my site which you could try. Just do a search with the keywords ‘Dry Prawns’. 🙂

Serves: A Family of Four

Prep. Time: 30 Mins.

Cooking Time: 15 Mins.

Ingredients:

• Bhende [Lady Fingers] – 300 gms
• Dry Prawns (cleaned) – ¼ cup
• Onion (finely chopped) – 2 medium
• Tomato (finely chopped) – 1 large
• Garlic (finely chopped) 3 to 4 cloves
• Green Chillies (finely chopped) – 2
• Turmeric Powder – ¼ tsp.
• Garam Masala Powder – 1 tsp.
• Sugar – ½ tsp.
• Oil – 3 tbsp.
• Salt – 1 tsp. or to taste

Step 1:     Rinse the cleaned dry prawns and soak in adequate warm water for 20 to 30 minutes.

Step 2:     Wash the ladyfingers and let the water drain. Then wipe them dry with a clean cloth. Snip off the ends and chop into pieces as shown in the pics (not too thin nor thick).

Step 3:     When you are ready, heat the oil in a pan and when hot sauté the garlic for 10 seconds on low heat. Then add the onion and sauté for another 30 seconds on medium heat.

Step 4:     Add the green chillies and sauté for 30 seconds. Add the turmeric powder and continue to saute for another few seconds.

Step 5:     Next add the tomato and sauté for a minute. Drain and add the prawns. Add the sugar and ½ tsp. salt and stir fry for about 2 minutes on medium heat.

Step 6:     Add the ladyfingers (in batches) and mix them up. The ladyfingers may turn slimy but don’t bother at this point. Once you have added all the ladyfinger pieces and mixed it all up, add the garam masala and ½ tsp. salt. Sauté for a minute, lower the heat and cook covered for 6 to 8 minutes.