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!

Meen Moiley

I love this fish curry so delicately flavored with hints of  hari elaichi and saunf....I wonder how this curry got its name?

Great with rice and appam.

Serves : 4 

Ingredients :

Fish  : 500 g ( I used Surmai )

To Marinate : (for 30 minutes in the refrigerator)

Haldi, salt , pepper : 1/2 teaspoon each

For Sauce :

 Black Rye : 1 tsp

Cloves : 5

Cinnamon : 1"
Onions : 2 , finely chopped
Garlic : 4 cloves finely chopped
Ginger : 1" piece
Green Chillies : 5 slit
Haldi : 1/2 tsp
Red Chilli Powder : large pinch
Crushed black pepper : 1/2 tsp
Saunf powder : 1/2 tsp 
Tomato - 1 finely chopped 
 Thin coconut milk : 2 cups
Thick coconut milk : 1 cup
Oil - 1 tbsp
Salt - to taste
Curry Leaves - 2 springs 


Heat oil then add black rye and let them splutter . Add cinnamon , cloves , elaichi . Add chopped onions, ginger garlic and green chillies. Cook for 5 minutes. Add haldi , red chilli powder .....cook for 2-3 minutes . 


Then add thin coconut milk , next add chopped tomatoes . Let all this boil for 5-7 minutes . Now add fish and cover and cook for 10 minutes .


In the end add thick coconut milk , curry leaves and to finish add saunf powder .

Serve hot with appam and rice.