Thursday, Dec 20 2007

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Sungtam Ani Bhendam Chi Kadi

By Mariena D'souza

This is Okra with Prawns Curry. A mild curry of coconut and chillies provide a good for the prawns and ladyfingers to bring out their taste to the fullest. A must-eat for a prawn lover.

Ingredients

1/2 Kg Prawns, Shelled, deviened, cleant & washed
1/2 Kg Okra (Ladyfingers or Bhendi)- washed & diced
3/4 Tsp Mustard Seeds
2 Sprigs Curry Leaves
2 Tblsp Coconut oil for Tempering
Salt to taste

For the wet ground masala: (to be ground very fine and with as much less water as possible)

Method

1 cup grated coconut
1/2 Onion chopped
1/2 Tsp Mustard Seeds
1/2 Tsp Cummin Seeds
1/2 Tsp Turmeric Powder
9 - 10 Madras Red Chillies
4 Pepper Corns
6-7 Garlic Cloves
Small Lemon sized ball of Tamarind
11/2 Tsp Coriander Seeds

Method

1. Heat Oil. Add mustard seeds and allow it to splutter. Add curry leaves and fry.
2. Then add the ground masala and fry for 3 minutes.
3. Add sufficient water to make gravy of pouring consistency.
4. Add cut okra and prawns simultaneously, check the salt.
5. Allow the curry to one boil and then cover the vessel and let the curry simmer over a medium flame for around 15 – 20 minutes.
6. Serve hot with rava dosas or rice.

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Manglorean Dishes - Non Veggies Index

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