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.
Prawn and Benda Ingredients:
1 Cup of Prawns
300 Grams Lady fingers (Okra)
Prawn and Lady Finger Curry Masala Ingredients:
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)
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.
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.
When it gets a little brownish its time to add the masala.
The goan prawn curry masala has a nice orangy color thanks to the kashmiri chillies and coconut, it also has a delightful aroma.
Add the masala to the prawn saute and stir it up, you would probably realize that its too thick.
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.
Once it reaches a boil thats when you add the lady fingers as you do not want them to get too soft.
Add some vinegar if required, this depends on your taste buds so does the salt.
You can add 2 skins of kokam to add some more flavour to tickle the tastebuds.
Stir the mixture carefully so as to not break the pieces of lady finger as they are rather delicate.
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.
The Prawn and Bhende curry tastes best with rice accompanied by fried fish and prawns, true Goan style!
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
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 .
two flakes of kokam is two pieces
you can use a tablespoon of tamrind paste 🙂 Cheers!
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
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
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)
@ 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 >…
Yes you should if you can… Because trust me restaurants sell fake goan food…. And authentic Goan recipes hardly around …I can tell by the ingredients if it’s goan and sadly it’s not and yet they are all Goan recipes as I can see but your site I had come across many years ago and I had liked it a lot bcoz of the authenticity.
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.
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
Thi s site is awesome, cld u pls let me know the recipe 4 sourak (ankuar cuddi)in details as
the above. thks appreciate……..
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.
thank you
your recipe is perfect and reminds us of the authentic goan food
swati
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.
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
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.
to anon of jan 21 2010, u r absolutely right, this way does turn out much better
awesome, thanks heaps chef! Just what I need! Damn it… I MIsS GOA! 🙁
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
I tried your mums Chicken Xacuti Recipe. It was awesome. Compliments to the Chef
Susan
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?
@ cristal,
you more than welcome, there are many a times I have to coax my mother into sharing her recipes 😀
@ 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 😉
which oil would b better 2 use here(only 4 taste)?
These recipes are simply awesome,,,god bless the cook for sharing this with us…
Tried the prawn and lady finger curry – superb! Everything ingredient wise was spot on – thank you for sharing the mouthwatering recipes! Looking at some more recipes today for mackerel etc.
Thank you for the lovely recipe, Clyde.
I was in Goa a while back and loved the food, and wanted to recreate some when I came back home. Thankfully I came across your recipe, which turned out to be damn tasty. My bong prawn curry lovin’ family, for the first time, loved eating this.
Planning to make Xacuti next from your repertoire here.
Lots of good wishes,
Awesome recipe
Hi Clyde
I am from Maharashtra staying in Dubai.
Whenever i want to try making a goan recipe the only website i first go to is yours and which ever recipes i have tried out so far were yummy.
Clyde can you please share the recipe of homemade goan mince pattices .
Thankyou
I tried the prawn curry and it’s very tasty. Love this website and Clyde keep it going please.
This curry is simply mouth watering…Takes me back to childhood when my nanna cooked prawn curry in Goa..Thanks a ton Clyde.. A great site…
Your recipes are really really helpful. Especially during this lockdown. I am stuck out of home at the hotel I work with a few staff and your recipes help us to keep homesickness away.
Thank you very much for taking so much time and patience to share these jewels of knowledge
Dear Cylde
Tried this recipe – turned out delicious.
Regards
Teena
Absolutely delicious 😋 thankyou we loved it
I’m glad you did Kanika 🙂