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My husband & I are huge fans of Mangalorean fish curry. However my children prefer their fish fried or in sushi form. This curry is the only traditional seafood curry my children love & they enjoy it so much that we never have leftovers!
I learned this delicious traditional recipe from the best cooks I know – my mother & mother-in-law.
Ingredients
- 300 gms Bhendi (Lady Finger/Okra)
- 300 gms Prawns deshelled, deveined
- 1 small onion sliced
- 1 large tomato cut into quarters
For Masala
- 100 gms grated coconut ( 1 cup)
- 1tsp coriander seeds
- 1/4 tsp Jeera
- 20 peppercorns
- 2 garlic cloves
- 6 Kashmiri chillies
- 3 Bedki chillies
- Marble size tamarind
- 1 small onion
- 1/2 tsp turmeric
Instructions
- Grind all the Masala ingredients to a smooth paste adding 1 cup water (add more water if required). While masala is grinding, prepare the bhendis & prawns.
- Wash prawns once & drain. Then add 1 tsp of salt & keep aside.
- Wash, wipe & cut bhendis into slanting halves.
- Once the masala paste is ready, lightly rinse the prawns with not more that 1 cup water.
- Heat 2 tbsp oil in a pot & add sliced onion & fry until golden brown.
- Then add the ground masala paste. It will splatter so you can hold the lid above the pot while frying. Fry for 1 min, then add 3 cups of water, 2.5 tsp salt or according to taste. Cover & let it boil nicely.
- Add Bhendis & mix. Cover & cook for 3-4 mins.
- Add prawns, tomatoes & mix. Cover & cook for 1 min or until the curry starts boiling & you get one good boil.
- Check salt & remove from heat.
- Served best with basmati rice, jasmine rice, @unclebens.canada white rice or parboiled rice.
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