Goan Prawns Curry With Ladyfingers
Servings 4 People
Ingredients
- 20 Prawns / Shrimps
For Gravy:
- 1 cup grated coconut or 1/2 coconut of small size
- 1 marble sized ball tamarind
- 1 teaspoon turmeric powder
- 4 dry red chillies / byadgi chilies / shepda in Konkani
- 5 black peppercorns
- 1 teaspoon Coriander seeds
- 1/2 onion finely chopped
- 5 ladyfingers/bhendi slit and chopped into 1 inch sized pieces
- 1 teaspoon oil
For marinating the prawns:
- 1 tablespoon turmeric powder
- 1/2 tablespoon chili powder
- 1/2 teaspoon Salt
Instructions
For marination:
- De-shell the prawns. Remove the thick black thread that is there in the middle of the Prawns back. This is also known as back-bone.
- Apply the turmeric powder, chili powder and salt. Leave this for minimum 30 Minutes. If you want to marinate for longer time, then keep the marinated prawns in refrigerator.
For the gravy:
- Grind, grated coconut, turmeric powder, tamarind, peppercorns, coriander and red chillies. After grinding the gravy is ready. We will cook prawns in this gravy.
- In a kadai, add 1/4 cup water, marinated prawns and chopped lady fingers. Add 2 tablespoon ground gravy to this. Let it cook for 10 minutes.
- Pour in the rest of the ground gravy and stir. Add ½ cup water and cook on a medium flame for 2 minutes
- Let it get cooked for another 10 minutes Switch of the gas.
- Now in a tadka/seasoning pan, add oil preferably coconut oil. Once the oil gets heated add chopped onion and fry till it gets burnt. After onion gets bit burnt, give a tadka of burnt onion to the gravy and close the lid.
- Add salt to taste. Remember that the prawns were marinated with salt. So add only 1/4 teaspoon salt first. Taste and add more if needed.
Video
Notes
Note: The gravy should neither be too thick nor too thin.
Also check out Top 10 Goan fish curry recipes.