Tangy Fried Okra
Bhindi with Amchoor
I love this dish not only because it tastes fantastic but also because it's the first dish I cooked in my first cookery class for my first client and it went down a storm! Since then I know that this has become one of their dinner party specialities.
For me food is about sharing knowledge and love, and this dish has done all of that for me. It is a great tomato masala sauce lifted with the tang of tamarind, which provides an amazing freshness that works so well with the sweetness of the prawns.
The dish should be beautifully aromatic with the sauce clinging to the prawns.
This can only be served with poori, which are whole wheat flour rotis that are deep fried. I sometimes serve these as little canapés by making a tiny puri puff, using an espresso cup as a cutter. I fry the pooris and top each one off with a single prawn, a smidgen of sauce and a coriander leaf to finish it off - just beautiful.
|Typical values*||per Serving|
|of which saturates (g)||0.3|
|of which sugars (g)||2.0|