Wednesday, December 3, 2008

Prawn and Lady Finger Curry

This dish is known as the Prawn and Bendé curry, that's what we call it at home. Its been one of the dishes we have virtually grown up on. This is also the first Goan sea food recipe on the blog, suprisingly! Will try to get more up as soon as possible till then lets see how this ones done.
Prawns and Ladyfingers

Prawn and Benda Ingredients:

1 Cup of Prawns
300 Grams Lady fingers (Okra)

Prawn and Lady Finger Curry Masala Ingredients:

Ingredients for the masala, Kashmiri Chillies, jeera, ry corriander seds, Haldi powder, Pepper, Tamrind and Garlic
1/2 Coconut
8 Kashmiri Chillies
1 Teaspoon Jeera
1 Tablespoon Dry corriander Seeds
1 Teaspoon Haldi powder
1/2 Teaspoon Pepper
Small Ball Tamrind
3 - 4 Flaked Garlic


2 Flakes of Kokam (What is Kokam?)
1 Tbsp Vinegar if required
Salt as per taste.

Saute Ingredients (Bagaar Ingredients)

Onions tomato ginger to saute for the prawn and lady finger curry
1 Medium Size Onion
1/2 a Tomato
One bit of Ginger
Oil


Procedure:

Saute or bagar the onions, tomato and ginger pieces in a little oil.
Saute the onion, tomato and ginger
Toss the prawns in and stir a little so all of it gets evenly cooked. In the mean time blend the ingredients for the prawn curry.
prawns saute with onions ginger tomato
When it gets a little brownish its time to add the masala.
Bagar or saute the prawns for a while as well
The goan prawn curry masala has a nice orangy color thanks to the kashmiri chillies and coconut, it also has a delightful aroma.
Goan prawn curry masala
Add the masala to the prawn saute and stir it up, you would probably realize that its too thick.
Add the masala to the saute
Add some water to the blender or mixer depending on how thick or thin you want the gravy, you can also add some coconut milk instead of water to make it tastier.
Wash the blender with some water and add it to the dish to make the curry
Once it reaches a boil thats when you add the lady fingers as you do not want them to get too soft.
Let it come to a boil and then add the lady fingers
Add some vinegar if required, this depends on your taste buds so does the salt.
Add vinegar to taste
You can add 2 skins of kokam to add some more flavour to tickle the tastebuds.
Add kokam to the curry
Stir the mixture carefully so as to not break the pieces of lady finger as they are rather delicate.
Stir Carefull so as to not break the vegetables
Here's the ready prawn and ladyfinger curry, make sure you do not cook it for too long after you add the ladyfingers as they will get too soft they have to remain crunchy.
Prawn and Bhende curry
The Prawn and Bhende curry tastes best with rice accompanied by fried fish and prawns, true Goan style!
Yummy with rice, fried fish and prawns
Do not only thank God for the food you have cooked, but help a part of the 48% of the stunted children under 5 years of age, in India who are stunted get a meal on their table.
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23 comments:

  1. These recipes are simply awesome,,,god bless the cook for sharing this with us...

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  2. which oil would b better 2 use here(only 4 taste)?

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  3. @ cristal,

    you more than welcome, there are many a times I have to coax my mother into sharing her recipes :D

    @ anonymous

    mom says any cooking oil should do the trick, but I think that olive oil perhaps, maybe i watched too much popeye when i was a kid ;)

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  4. I am new to the food blog world... i just tried the prawn and lady finger without the prawns and the ladyfinger. i believe its called sorak... it came out so good even i could not believe it.. My dad loved it..Thank you so much..

    Do you have a receipe that calls for dried prawns?

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  5. I tried your mums Chicken Xacuti Recipe. It was awesome. Compliments to the Chef

    Susan

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  6. A small correction.....after you saute the onions, you then add the ladysfinger and saute for a couple of minutes, this way, the slime from the ladyfinger would dry up, and they get firmer, then you add the coconut masala and water, the Kokum. You add the prawns last, and just let it cook for 3 minutes till they turn pink. If you ad them early, they become tough and rubbery.... Always add the prawns of the fish last....valentine

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  7. awesome, thanks heaps chef! Just what I need! Damn it... I MIsS GOA! :(

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  8. to anon of jan 21 2010, u r absolutely right, this way does turn out much better

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  9. why have you discontinued with the recipes, they are really awesome I tried the Chicken Cafreal and it really turned out good God bless the hands that have given us such good recipes.

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  10. thanks so much , the recipes u post are yum ,
    the instructions with pictures makes the diffuclt part easy
    thnks
    pls carry on with this good work

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  11. firstly, This webiste is just awesome ! all the recipes are truly authentic! btw, comment posted on jan 5,2010, that is a very nice suggestion, indeed. frying the okra before adding it to any sort of preparation, does help the slime to dry up and make em firm and also taste better!
    keep up the good work !
    regards,
    sidd.

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  12. thank you
    your recipe is perfect and reminds us of the authentic goan food
    swati

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  13. Just waiting to make this recipe next. New to Goa and am exited to get fresh fish sold at the doorstep every morning.
    Already made the fish curry and it turned out yammy.

    Thank you for showing each step in such detail.

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  14. Thi s site is awesome, cld u pls let me know the recipe 4 sourak (ankuar cuddi)in details as
    the above. thks appreciate........

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  15. This is like my food bible now cos I whip up Goan food like my mum and she's shocked that I can.. :) thanks. Pls keep posting .
    Rochelle

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  16. I must thank my friend Alzira for sending me these wonderful recipes. My wife just cant figure out how my cooking has changed from good to excellent.Maybe you should come on to Facebook to help thousands of users abroad to prepare good goan homecooked meals. Casmiro Fernandes,Mumbai.

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  17. @ Casmiro :)

    We are on facebook :) THe link is in the sidebar on the left, but we need to put the widgets here as well, im wondering if I should redesign the site and move it to another platform altogether >...

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  18. Hi Thanks a lot for the recipe & Thanks Sidd & Valentine.

    Please could anyone tell eme how to make the traditional raechad masala -red one (where we soak the chillies)

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  19. G'day! This recipe is definitely "on the list"
    I was wondering approximately how much tamarind do you use and would I be able to use tamarind paste as have some on hand? Thank you in advance for inspiring me.
    Cheers! Joanne
    Am @mickeydownunder on Twitter

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  20. G'day! I would like to make your wonderful recipe shortly and was wandering how much are two flakes of kokam and can tamarind paste be used as a substitute for the balls of tamarind? If so, about how much would you suggest? Thank you in advance. Cheers! Joanne

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    Replies
    1. two flakes of kokam is two pieces

      you can use a tablespoon of tamrind paste :) Cheers!

      Delete
  21. Hi ,
    I am from Orissa staying in Bangalore .I am a big fan of Goan cuisine . .I asked one of my Goan Friend from Mumbai to get some kokam for me .
    Using Tamarind instead of Kokum would be more of a compromise , I mean , we might not get the exact taste but a similar taste .
    Have you heard abt kadamopuli , a cousin of kokam, which is extensively used in kerela fish curries . Any idea if that can be used incase kokum is not available . Kokum looks like a exotic item for us in bangalore .

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  22. Awesome recipe for Prawn & bhindi curry....Is it possible to get the xacuti recipe, would like to try it your way...Thanks for all the lovely authentic Goan food you are helping us to cook....god bless.fferns

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