Red Saug and Prawns
A traditional Indian curry featuring prawns cooked with red saug (leafy greens) and okra in a spiced oil base. The prawns are parboiled first, then combined with crispy fried greens and vegetables in a flavorful sauce.
Ingredients
- 1 lb Prawns, peeled and deveined (To be parboiled before adding)
- 1 lb Red saug (leafy greens such as amaranth or red spinach), thoroughly cleaned and washed (Drain well in colander)
- 8 oz Omra (okra), peeled if large (Half fried if large)
- 4 tbsp Vegetable oil (For frying)
- 1 tsp Turmeric, ground
- 1 tsp Red chili powder (Adjust to taste)
- 1 tsp Cumin, ground
- 1 tsp Coriander, ground
- 1 tsp Garlic, ground or minced
- 1 cup Water (For cooking)
- 1 tsp Salt (To taste)
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Instructions
- 1Bring a pot of salted water to a boil. Add the prawns and parboil for 2-3 minutes until they just start to turn pink. Drain and set aside.
- 2Peel the okra if large. Thoroughly clean and wash the red saug greens. Place in a colander and allow all water to drain away completely.
- 3If using large okra, heat 2 tablespoons of oil in a pan and half-fry the okra pieces for 3-4 minutes until lightly browned. Remove and set aside. If using small okra, skip this step.
- 4Heat the remaining oil in a large pan over medium heat. Add the turmeric, chili powder, cumin, coriander, and garlic. Fry for 1-2 minutes, stirring constantly, until fragrant.
- 5Add the drained red saug greens and okra to the pan with the spices. Stir-fry over medium-high heat for 5-7 minutes until the greens wilt and become crisp.
- 6Add the water and salt to the pan. Reduce heat to low, cover, and cook for 15-20 minutes until the greens and okra are tender.
- 7Add the parboiled prawns to the pan. Stir gently to combine and cook for 3-5 minutes until the prawns are heated through and fully cooked. Adjust seasoning if needed.
