Goan Prawns Curry with bhindi
April 11, 2016

This curry taste best cooked in an earthen pot and Kashmiri chillies for the rich orange color

Cuisine Goan
Course Main Course
Serves 4
Method Slow-cook
Difficulty Hard
Cook Time 45  minutes
  • Cuisine Goan
  • Course Main Course
  • Serves 4
  • Method Slow-cook
  • Difficulty Hard
  • Cook Time 45  minutes
Ingredients
kashmiri chillies
8-10  
khus khus ( poppy seeds)
1/2   teaspoon
jeera or cumin seeds
1   teaspoon
dhania or coriander seeds
1   teaspoon
kokum sola
5-6  
coconut grated
1   cup
curry leaves
5-6  
green chillies
2-3  
fresh prawns
1   pound
bhindi or ladyfinger
250   grams
onion
1  
salt to taste
 
ginger garlic paste
1   tablespoon
Instructions

1. Set aside the ingredients

2. Chop the onion long and saute till transcluent

3. soak the kokum in warm water

4. In a mixer-grinder, add the spices, garlic ginger , coconut and grind till a uniform paste is formed. If you don't like texture, use a strainer and separate out the pulp. I add a little pulp for texture

5. While using the earthen pot on a gas stove you need to make sure that the base is never empty. So start with little water or I just used oil and make sure the whole base is coated. Let it heat on medium to low flame and add the curry leaves to release the fragrance.

6. Add the ground masala to the pot and add kokum, prawns and bhindi to it

7. Let the curry cook for about 10-15 minutes. Serve with white rice