Jhinga Bhindi Fry (Prawns and Okra Stir-Fry)

Prawns are the main ingredient of this Indian dish. Getty Images
  • 30 mins
  • Prep: 10 mins,
  • Cook: 20 mins
  • Yield: 4 Servings

This dish is simple and really quick to make. Serve it with hot chapatis (Indian flatbread) or plain boiled rice and a lentil dish.

What You'll Need

  • 500 gms medium to large-sized prawns (peeled and deveined)
  • 250 gms baby okra (tops and tails chopped off)
  • 1 tsp cumin seeds
  • 2 large onions
  • 12-15 cloves of garlic (chopped very fine)
  • 2 green chilies (slit lengthwise)
  • 2 large tomatoes (chopped fine)
  • 1/2 tsp turmeric powder
  • 1 tsp brown sugar
  • Juice of 1 lime
  • 3 tbsps vegetable/ canola/ sunflower cooking oil
  • Salt to taste
  • 1 tsp garam masala

How to Make It

  1. Heat the oil in a pan and add the cumin seeds. When they stop spluttering, add the onions and garlic and fry till light golden.
  2. Add the green chilies and fry for a minute.
  3. Add the tomatoes and turmeric powder and mix well. Cook for 2-3 minutes.
  4. Add the okra, mix well and cook for 5 minutes.
  5. Add the prawns, brown sugar, lime juice and salt to taste and mix well. Cook for 2-3 more minutes. Turn off fire, sprinkle garam masala over the okra and prawns and cover immediately.
  1. Serve after 2 minutes with chapatis (Indian flatbread) or plain boiled rice and a lentil dish.
Nutritional Guidelines (per serving)
Calories 151
Total Fat 1 g
Saturated Fat 0 g
Unsaturated Fat 0 g
Cholesterol 14 mg
Sodium 220 mg
Carbohydrates 31 g
Dietary Fiber 5 g
Protein 8 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)