Two much-loved ingredients combine to make a fabulous whole.
1 cup okra chopped into inch-long pieces
200 grams of Prawns – shelled and deveined
1 medium onion – finely chopped
2 – 3 green chillies (cut lengthwise)
Oil for frying
For the masala
½ coconut grated
6 – 8 Kashmiri chillies
1 teaspoon turmeric powder
1 small onion
4 cloves garlic (peeled)
Small ball of tamarind
Water (as required)
– Keep aside a quarter of the quantity of grated coconut. Apply some salt to the prawns and set aside.
– Prepare the masala by grinding together the remaining grated coconut along with the rest of the ingredients required for the masala. Grind until it is a fine, smooth paste.
– Extract the first thick coconut milk from the quantity of grated coconut that was kept aside. Extract again to get the thin coconut milk. (The process of extracting coconut milk is well explained by Dasana Amit at her website: Vegrecipesofindia.com)
– Heat oil in a pan and fry the finely chopped onion till they just start to turn brown. Add the green chillies and fry for a minute.
– Add the Prawns and fry until they are partly cooked. Add the ground masala and the thin coconut milk and water (if necessary) to get the desired consistency. Allow it to come to a boil.
– Add the Okra and salt. Adjust the seasoning and cook till the Okra is just done. Be careful not to overcook it.
– Lastly add the thick coconut milk, bring to a boil and switch off.
– Serve hot with rice and fried fish or prawns.
Ideas and tips
While cleaning the Prawns, I recommend keep the heads as I feel it’s the tastiest part of the Prawn.
While grinding the masala, dry grind the ingredients first and then add water. You will get a finer paste. Be careful not to add extra water – the paste will be too grainy.
You can adjust the sourness by adding vinegar and/or dried pieces of kokam. Also, a pinch of sugar balances and combines all the flavours beautifully.
Don’t over-boil the curry after the addition of the thick coconut milk as it could curdle.