Mangalorean Prawns Okra Curry | Bhindi Prawns Curry

Mangalorean Prawns Okra Curry – a traditional coconut based curry made with okra (bhindi) and prawns.

Prawns Okra curry is a homestyle curry, commonly prepared in most Mangalorean homes. Mangalore being a coastal town is famous for seafood and coconut groves. Coconut is extensively used in Mangalorean cooking. Most of their curries, vegetarian and non vegetarian are coconut based . It is very common for them to pair shell fishes like prawns and clams with vegetables and make coconut based curries.  Prawns is commonly paired with vegetables such as okras, bottlegourd, ash gourd, drumstick, snake gourd , Malabar spinach and made into curries.

Prawns and okra is a classic combination and the curry turns out very delicious. Prawns Okra curry pairs well with steamed rice and even chapatis.

About Mangalorean Prawns Okra Curry

Mangalorean Prawns Okra Curry is a simple yet delicious  homestyle curry. Prawns and okra are cooked in a spicy masala paste. The masala is made by grinding fresh coconut ,roasted dry chillies and spices such as coriander seeds, cumin seeds, mustard seeds, black pepper and fenugreek seeds.

Prawns Okra curry with steamed rice and fried fish (pomfret fry or surmai fry ) on the side makes for a satisfying meal.

List of ingredients

Prawns : You can use any size of prawns for this recipe. I have used medium sized prawns.

Okra/ Lady finger : Large sized okra works best forn this recipe.

Coconut : fresh, grated coconut
Spices : Coriander seeds, cumin seeds, mustard seeds, black peppercorns, fenugreek (methi seeds), turmeric

Chillies : I have used a combination of Kashmiri, Byadgi and Pandi chillies for this gravy. Pandi chillies for the spice and Kashmiri and Byadgi chillies for that beautiful orange collour..

Souring agent: Tamarind. A marble sized ball of tamarind is soaked in water for 30 minutes and pulp is extracted from it.

Onions, garlic, curry leaves, oil and salt

 

 Step-wise recipe with pictures

Wash and devein the prawns. Keep aside.

 

Wash the okras and pat dry them using a clean, kitchen towel.

 

Trim the ends of okras and cut them into medium sized pieces, preferably in a slanting shape.

 

Heat a pan. Add 2 to 3 drops of oil. Add dry red chillies and roast them for few seconds. Keep aside.

 

Next, add coriander seeds, cumin seeds, mustard seeds, black peppercorns, fenugreek seeds and saute till they turn aromatic. Keep aside.

 

Allow the roasted ingredients to cool completely. Discard the chilly stems.

 

Transfer roasted spices to a mixer jar.

 

Add fresh, grated coconut, chopped onion, garlic and turmeric powder.

 

Add some water and blend to a fine paste. Keep aside.

 

Heat a pan. Add 2 tsp oil. Add mustard seeds and curry leaves.  When the seeds start crackling, add chopped onions and saute for few seconds.

 

Add chopped okras. Saute for a minute.

 

Next, add masala paste and tamarind pulp.

 

 Rinse the mixer jar and add water as per the required consistency of the curry. Mix well.

 

Add prawns  when the curry starts boiling. Add more water if required. Add salt. Cover the pan and cook for 8 to 10 minutes.

 

Mangalorean Prawns Okra Curry is ready to be served.

 

Recipe Card

More Mangalorean Seafood recipes

Pomfret Curry
Pomfret Fry
Surmai Tawa Masala
Prawns Sukka
Bangude Pulimunchi
Bhootai Pulimunchi
Clams Sukka

Frequently asked questions

Is it necessary to pat dry the okras before cutting?

Yes, the okras need to be dry or else they may turn slimy.

Is there an alternative to tamarind?

Traditionally, Mangaloreans use tamarind or Indian Gamboge (which is known as jarige puli in Tulu) for their curries. In case you want to skip tamarind, you can add chopped sour tomato after adding chopped onions in this recipe.

Why is prawns added at the last?

Prawns is added at the end, i.e., after the curry starts boiling. This way, the prawns will not be overcooked and will remain tender and juicy.

Recipe Video

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