Description
Prawn curry is a dish that is eaten on a regular everyday basis with white rice among the Goan/Konkan community.
Ingredients
- ½ pound prawns, peeled and deveined
- sea salt to taste
- ½ cup grated coconut
- 4 Kashmiri chile peppers
- 1 tablespoon coriander seeds
- 3 cloves garlic, peeled
- 5 peppercorns
- 1 tablespoon vegetable oil
- 1 small onion, sliced
- ¼ teaspoon ground turmeric
- 1 ½ cups water, or as needed
- 3 ounces okra (bindhi), cut into thirds
- 3 pieces kokum (fruit from the mangosteen family)
Instructions
- Season prawns with sea salt.
- Grind coconut
- chile peppers
- coriander seeds
- garlic
- and peppercorns together using a mortar and pestle until masala is evenly orange.
- Heat oil in a pot over medium heat; cook and stir onion until softened and lightly browned
- 5 to 10 minutes. Mix masala and turmeric into onion; cook until fragrant
- about 1 minute. Add enough water to make a substantial and smooth gravy.
- Bring gravy to a boil; add prawns and okra and cook until prawns are cooked through and okra is tender
- about 10 minutes. Stir kokum into prawn mixture and return to a boil. Remove pot from heat and let stand.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 6