All Recipes Best Recipe World Cuisine Recipes Asian Indian

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)

Nutrition Info

101.6 calories carbohydrate: 7.7 g cholesterol: 57.5 mg fat: 5.2 g fiber: 2 g protein: 7.2 g saturatedFat: 2.5 g servingSize: - sodium: 125.4 mg sugar: 1.1 g transFat: : - unsaturatedFat: : -

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.

6 servings

Prawn curry is a dish that is eaten on a regular everyday basis with white rice among the Goan/Konkan community.