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:
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)
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!