Prawn curry with lady fingers(Okra)

Prawn curry with lady fingers

Here is an interesting recipe that teaches you how to retain most of the flavours of the prawn while cooking it in a curry.

Prawns – about half a kilo or whatever you have
Ladyfingers – ten
Kashmiri chillies- 18 to 20. If you don’t want it too spicy, de-seed it but don’t reduce the number.
Turmeric powder – 1/2 teaspoon
Onion – one small
Cumin or Jeera seeds – 1/4 teaspoon
Coriander seeds – two teaspoons
Black pepper corns- one teaspoon
Garlic – five large cloves
Tamarind – the size of a lime and make sure it’s that size
Coconut – 1/2
Salt to taste

First clean the prawns and make sure you retain all the shells with the head. It is preferable to leave the tail on the prawn but if you don’t like that then have the tails removed. Make sure your fisher monger gives you the shells, the heads and tails which you need to wash under running water and boil for ten minutes. Let this cool and then drain the stock squeezing out every goodness from the shell. Set this aside.

Grind all ingredients into a very smooth paste. In a pot, heat oil and add all the ground masala. Cook this through for about four minutes stirring constantly and adding little water if needed. Make sure the oil separates from the masala (that’s a sign that the spices are cooked).

Now add about 3/4th  prawn stock making sure that the gravy is not too thick nor too runny. Cook this for about ten minute on slow fire or till the oil begins to float on the gravy. Add the prawns and lady fingers and cook on a low heat with the lid on for about one minute or so if they are medium size prawns. If king size prawns give it a minute more. Turn off the gas and let the prawns cook in it own heat. Prawns should never be overcooked or else it tastes like rubber. (Sadly most of us have got used to this and think this is how it ought to taste)

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6 thoughts on “Prawn curry with lady fingers(Okra)”

  • I tried this today…followed each step and it came out fantastic.. A wonderful way to get my daughter’s to eat vegetables too. Taste amazing and tangy and goes well with boiled rice…superb recepie

  • Father thank you for sharing these recipies. This has been my first attempt at a Goan prawn curry .It turned out so tasty with the prawn stock. After marriage my father would bring me ground curry masala whenever he visited to make my life easier but now he doesn’t have to cause I’ve learnt it .

  • I’ve been listening to the family masses on utube and the recipe episodes intrigued me…. Searched for prawn curry by Fr. Warner…… And reached here… I just finished making it…. Best curry ever and so simple! Kudos Fr.

    • Geraldo Oliveira · Edit

      Fr. Just wanted to thank you for your recipes. I have tried the beetroot, brinjal and Karela bhaji with careful detail to your method. I have got better at my cooking skills particularly with vegetables, to prepare some simple but good meals.

  • Feona Anne Fernandes · Edit

    I have cooked prawn curry in the past, but never got a compliment for its colour. Using the quantity of Kashmiri chilies mentioned in the recipe does make it stand out amongst other dishes on the table. The taste is creamy, tangy and flavourful with a nice tone of heat, goes well with steam rice.
    Adding it to the “A must dish” for family gathering.

  • I quite like the presentation, of serving the dish on a banana leaf. It sure gives me the idea of visiting the back Waters of the south or eating at a parsee wedding.

    Just so different and fun. Brings back warm memories while we are stuck indoors now and missing out on all the outdoor functions, not just the food but also the laughter, joy and camaraderie.💟


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