It is safe to say that this Goan Prawn Curry with Okra and Raw Mango is one of India's best fish curries with its vibrant and bright orangish-red colour.
Marinate the cleaned prawns with salt and keep aside.
Wash and cut the okra and wash it once more after cutting and then add salt, give it a good mix and keep aside.
Wash and peel the raw mangoes, apply salt to them and keep aside.
Finely slice the onions, smash it a little with some salt with your fingers and keep aside. Slit the green chillies and keep aside.
Lightly crush the teflam and keep them aside to add to the curry later.
Grind all the ingredients for the curry until you get a smooth paste.
Next in a pot add a tsp of any neutral oil.
Add the onions and sauté them until lightly mushy and golden brown.
Add the prawns and fry them lightly.
Now next add the okra, raw mangoes, and ground curry paste along with the teflam.
Add enough water for the consistency you prefer.
Give it a good boil and check for salt. Add the green chillies at this point.
Once slightly thick, serve hot and enjoy. You'll know when it is ready once the okra are cooked yet still have a little crunch.
Ingredients
Directions
Marinate the cleaned prawns with salt and keep aside.
Wash and cut the okra and wash it once more after cutting and then add salt, give it a good mix and keep aside.
Wash and peel the raw mangoes, apply salt to them and keep aside.
Finely slice the onions, smash it a little with some salt with your fingers and keep aside. Slit the green chillies and keep aside.
Lightly crush the teflam and keep them aside to add to the curry later.
Grind all the ingredients for the curry until you get a smooth paste.
Next in a pot add a tsp of any neutral oil.
Add the onions and sauté them until lightly mushy and golden brown.
Add the prawns and fry them lightly.
Now next add the okra, raw mangoes, and ground curry paste along with the teflam.
Add enough water for the consistency you prefer.
Give it a good boil and check for salt. Add the green chillies at this point.
Once slightly thick, serve hot and enjoy. You'll know when it is ready once the okra are cooked yet still have a little crunch.