Friday, 18 May 2012

Rustic Goan Prawn and Okra Curry

Some pairs are made in heaven strawberries - cream, wine - cheese , Champagne - caviar and one that I've known about for a while  but tried for the first time yesterday and loved  Prawns and Okra

This is a great smooth curry .....full bodied and so flavorful  and somehow the okra stays crunchy despite being cooked in the curry for a while!

This recipe is something I picked up from the sweet cook at the home-stay we lived in during our last visit to Goa ......

So here goes!

Rustic Goan Prawn and Okra Curry (Serves 2)

 Prawns cleaned , de-veined  : 250 grams
Okra : 50 grams ( tops and end chopped off with a slit running through the middle....but keep the bhindi intact ...dont slit all the way through)
200 ml thick coconut milk ( I used the Homemade can....but fresh is always better)
2 pieces kokum or Tamrind
1/2 cup thin coconut milk
Salt to taste
Lemon juice
1/2 cup water or as required
Grind to a smooth paste 

6 dry kashmiri red chillies  ( I removed all seeds)
1/2 tsp peppercorn balls whole
1 tsp Cumin seeds
1/4 tsp Turmeric
6 cloves of garlic
A little piece of ginger 1/4th inch or so
1.5 tsp white sesame seeds

Grind all this to a smooth paste with a little water.

1. Mix ground spice paste with thin coconut milk ....put into a heavy bottom pan. Cook over low heat for 5- 7 minutes till the spice paste is cooked and changed color.

2. Slowly add the thick coconut milk ....stirring all the while till everything is mixed well .Add kokum.

3. Next add okra ...cook for 3-5 minutes . Then add prawns cook for another 5- 7 minutes . Add 1/2 cup of water at this stage.

4. Add lemon juice and serve hot!


  1. Kaddu darlin, if I don't get Kokum here, what can I substitute it with? I really want to make this.

  2. Hey arti didi ....kokum is a souring agent so substitute with a small ball of tamarind ka extract or use lemon juice :))

    And tell me how it turns out for u ! Muaaaaah xoxo