Goan Prawns and Ladyfingers

Goan Prawns and Ladyfingers

Goan Prawns and Ladyfingers

Ingredients

Prawns 1 cup
Lady Fingers (Okra) 300 gm

Prawn & Lady Finger Curry Masala  Ingredients:
Coconut  half
Kashmiri Chilies 8
Cumin seeds 1 tsp
Dry coriander Seeds 1 tbsp
Turmeric powder 1 tsp
black pepper ½ tsp
Tamarind a little
Garlic flaked 3 – 4 cloves
Dry mango 2 flakes
Vinegar 1 tbsp
Salt to taste

Ingredients for Baghaar

Onion 1 medium
Tomato half
Ginger 1 inch piece
Oil ¼ cup

Procedure

Sauté or baghar the onions, tomato and ginger pieces in a little oil.

Toss the prawns in and stir a little so all of it gets evenly cooked. In the mean time blend the ingredients for the prawn curry.

When it gets a little brownish its time to add the masala.

The goan prawn curry masala has a nice orangey color thanks to the Kashmiri chilies and coconut, it also has a delightful aroma.

Add the masala to the prawn sauté and stir it up, you would probably realize that its too thick.

Add some water to the blender or mixer depending on how thick or thin you want the gravy, you can also add some coconut milk instead of water to make it tastier.

Once it reaches a boil that’s when you add the lady fingers as you do not want them to get too soft.

Add some vinegar if required, this depends on your taste buds so does the salt.

You can add 2 skins of kokum to add some more flavor to tickle the taste buds.

Stir the mixture carefully so as to not break the pieces of lady finger as they are rather delicate.

Here's the ready prawn and ladyfinger curry, make sure you do not cook it for too long after you add the ladyfingers as they will get too soft they have to remain crunchy.

The Prawn and Bhende curry tastes best with rice accompanied by fried fish and prawns, true Goan style!