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Mangalorean Prawns Okra Curry
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5 from 1 vote

Mangalorean Prawns Okra Curry

a traditional coconut based curry made with okra (bhindi)and prawns.
Course Main Course
Cuisine Indian, Mangalorean
Keyword Bhende yetti gassi, Mangalorean prawns okra curry, Prawns bhindi curry, prawns lady finger curry
Prep Time 30 minutes
Cook Time 27 minutes
Servings 6

Ingredients

  • 250 grams large sized okras
  • 250 grams medium sized prawns
  • 7 to 8 dry red chillies ( I have used a mix of Kashmiri, Byadgi and Pandi chillies)
  • 1 tbsp coriander seeds (dhaniya)
  • 1 tsp cumin seeds (jeera)
  • 1 ½ tsp mustard seeds (rai/sarso)
  • 6 to 8 black peppercorns (kalimirch)
  • 7 to 8 fenugreek seeds (methi seeds)
  • 1 cup fresh, grated coconut
  • 1 tsp turmeric powder (haldi)
  • 2 small onions
  • 4 to 5 cloves of garlic
  • 1 marble sized ball of tamarind
  • 2 tsp oil + 2 to 3 drops oil to roast the chillies
  • few curry leaves
  • salt to taste

Instructions

  • Wash and devein the prawns. Keep aside.
  • Chop the onion and keep aside.
  • Soak tamarind in water for 30 minutes. Mash and squeeze after 30 minutes and extract the pulp. Keep tamarind pulp aside.
  • Wash the okras and pat them dry 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 1 tsp 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.  
  • When the curry starts boiling, add prawns .
  • Add more water if required. Add salt.
  • Cover the pan and cook for 8 to 10 minutes.
  • Prawns Okra Curry is ready to be served.

Notes

I have used 5 cloves of garlic asthe garlic cloves were small. If using larger cloves of garlic, you can use 2to 3 cloves of garlic
I have added tamarind pulp to thecurry. Alternatively, soaked tamarind can be ground alongwith coconut and spiceswhile making the masala paste.
Prawns are to be added after thecurry starts boiling and are cooked just long enough to cook perfectly so thatthey remain tender and juicy.