This prawn (shrimp) curry with okra is a staple of Goan cooking. It is served hot over white rice.

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Recipe Summary

prep:
25 mins
cook:
25 mins
additional:
5 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Peel, devein, and rinse prawns. Rub with a generous amount of salt.

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  • Combine coconut, chile peppers, garlic, coriander seeds, and peppercorns in a food processor and process to a paste (masala).

  • Heat oil in a saucepan. Add onion and saute until browned, about 5 minutes. Add masala along with turmeric powder and stir-fry for 1 minute. Add water and bring to a boil.

  • Add shrimp and okra. Cover and simmer until prawns and okra are cooked, about 5 minutes. Add kokum and turn up the heat to bring to a boil again.

  • Turn off heat and let it stand for a few minutes until curry has thickened.

Cook's Note:

You can use coconut milk instead of the dessicated coconut.

Nutrition Facts

168 calories; protein 11.1g; carbohydrates 13.9g; fat 8.1g; cholesterol 86.3mg; sodium 146.7mg. Full Nutrition
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