Mark Hix recipe: Prawn, okra and coriander broth

Serves 4

Asian influence: Prawn, okra and coriander broth (Jason Lowe)

Okra is such an under-appreciated vegetable. Personally, I love it and always make a point of ordering it if I go for an Indian. It is very versatile: as crucial an ingredient in the Louisiana dish gumbo – where its gelatinous qualities help to thicken it – as it is in some curries.

The heads and shells from the raw prawns, below
1 fish stock cube dissolved in 1.2ltrs of hot water
1 small leek, halved, roughly chopped and washed
½tsp fennel seeds
10 black peppercorns
2 cloves of garlic, halved
½tsp tomato purée

To serve

12 raw, whole seawater prawns with the heads and shells on
16-20 pieces of okra, washed and thinly sliced on the angle
1-2tbsp chopped coriander

Remove the heads and shells from the prawns. Slit the flesh down the back, about a third of a centimetre into the body, then give them a good wash in cold water; now put to one side or refrigerate.

To make the broth, put all of the ingredients into a saucepan, bring to the boil, season and simmer very gently for 40 minutes, skimming occasionally if necessary. Strain through a fine-meshed sieve into a clean saucepan.

To serve, put the prawns into the broth and simmer for a minute, then add the okra and simmer for a further minute; remove from the heat, stir in the coriander and serve.