Goan style Prawn and Okra Curry….Sungta ani Bende kodi

A trip to the beach lifts my spirits and can cure a bad mood and so does Goan food! The smallest state of India and the once Portuguese territorry of goa boasts of a regional cuisine famous for its incorporation of seafood, coconut,rice and the local spices. Goan food is basically two distinct types of cuisines…the Konkan Hindus whose food features the heavy use of coconut and fish and the Goan Catholics,their food typefies vinegar, pork and beef. Goa being a state with tropical climate, the spices and flavours are intense.

My post today is a traditional Goan prawn curry with okra or ladies finger. In traditional goan cooking grinding is always a part of the recipe and nicer the dish the longer it takes to make. The two main ingredients of this curry are kashmiri red chillies which is soaked and ground and Kokum. The use of kokum, a local fruit which is tart and gives the required tanginess to a curry is a distinct feature in Konkan Cuisine. If you do not have Kokum, substitute with Tamarind. This recipe also asks for Tamarind but if you are not a fond eater of tangy curry the tamarind can be skipped. Grated coconut has been used for the ground masala paste, to make the curry lighter and subtle in taste coconut milk can be substituted.

Sungta ani Bende kodi is a spicy and tangy curry with coconut flavour and tastes best with a bowl of steaming hot rice or Goan Paav. Sending this delicious Goan curry as an entry to the 78th Foodie Monday Bloghop for the theme Regional Cuisines .

Goan style Prawn and Okra Curry....Sungta ani Bende kodi

Print Recipe

A Goan style prawn curry with Okras, spicy and tangy and perfect with a bowl of steaming hot rice.

• Coursemain course
• Cuisinegoan

Servings	Prep Time
3 serving	5 minutes

Cook Time

15 minutes

Servings Prep Time 3 serving 5 minutes

Cook Time 15 minutes

Goan style Prawn and Okra Curry....Sungta ani Bende kodi Print Recipe A Goan style prawn curry with Okras, spicy and tangy and perfect with a bowl of steaming hot rice. Coursemain course Cuisinegoan Servings Prep Time 3 serving 5 minutes Cook Time 15 minutes Servings Prep Time 3 serving 5 minutes Cook Time 15 minutes

Ingredients

• 7 - 8 prawns Big ,shelled and deveined
• 8 - 10 Okra Ladies Finger or
• 2 tbsps Oil
• 1 - 1 1/2 Cups Water
• 3 - 4 pcs Kokum of Dried
• 2 Green chillies ,slit
• 1/2 tsp turmeric powder
• to taste salt
• For the paste
• 1/2 Cup Coconut Grated
• 5 - 6 half Chillies water Kashmiri , soaked in for an hr
• 1 onion medium ,cut in big pieces
• 1/2 tsp Cumin seeds
• 1 tbsp Coriander seeds Whole
• 5 - 6 cloves Garlic
• tamarind 1 tsp paste (optional)
• turmeric 1 /2 tsp powder

Servings: serving

Instructions

1. Marinate the cleaned prawns with a little salt and turmeric powder.
2. Cut both the ends of Okra and keep it long.
3. Grind everything together for the curry paste with a little water in mixer grinder.
4. Saute the okras in little oil for 3-4 minutes or till half cooked, drain, keep aside.
5. In the same wok or pan saute the marinated prawns for 2-3 minutes in medium flame,drain and keep it aside.
6. Heat the remaining oil and add the paste to the wok and fry for 2-3 minutes.
7. Add the water and green chillies and add the okras and cook till the okras are cooked but still firm.
8. Add the prawns , dried kokum pieces and salt and cook for 3-4 minutes more or till the prawns are cooked.
9. Serve hot with a bowl of steamed rice.

Recipe Notes

Notes:

• The Okras have to be cooked till firm ,they should not be overcooked otherwise the curry becomes slimy.
• The prawns if overcooked taste rubbery. So dont cook the prawns more than the stipulated time.

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