Burmese Prawn Okra Curry

Serves 2

Ingredients
6 No Prawns 20-30 count/kg
6 No Young small Okra (Lady Finger)
4 tsp Soaked dry red chilli paste
1 tsp Chilli powder
1 tsp Chilli flakes
1 cup Onion garlic paste
2 teaspoons fresh ginger root chopped
1 tsp chopped onion
1/2 tsp turmeric
1/2 cup coconut milk
1 tsp dry toasted and ground coriander seeds.
1 tsp ground cumin
1 tsp Fish sauce
1 tsp Tamarind pulp
1 tsp Sugar

Method:
1. Clean and de-vein prawns.
2. Trim the okra; if large, halve it lengthways, and otherwise leave whole.
3. Place the onion, garlic, ginger, turmeric, and soaked chilli in a food processor and process until a thick paste is formed.
4. Heat oil in a large heavy-based pan. Add the onion mixture and cook over a low heat for about 20 minutes, adding a little water if the mixture starts to stick or burn.
5. When the paste is cooked it should be a golden colour with oil forming around the edges.
6. Add the cumin and coriander powder and combine well.
7. Pour in the coconut milk, stock and simmer,., add fish sauce, tamarind and sugar to taste.
8. Add the Okra first before the prawn, when okra is cooked add the prawn and take out from fire to avoid over cooking of prawns.