Just the title must have got you drooling, you’ll love this recipe. If anyone asks me what my ideal comfort food is, it surely is some steamed white rice (or maybe even some parboiled red Goan gaonti rice), Goan Prawn curry with okra and raw mango or sometimes even some solam of kokum and some recheado mackerels with a side of tambddi bhaji (red amaranth leaves)or mooli (raddish) made the Goan way.Jump to Recipe
That what I just described there is truly the definition of home!! Brings back fond memories of coming back home from school and mama would say that she’s made my favourite food for lunch and even go on to say, ”Get changed and come soon, bori kodi kelea aiz”. This simply translates to there’s some nice curry prepared today. Avozinha would be happy too and say there’s a good caril de camarão made today. She’d even ask use to get some raw mango water pickle out as an accompaniment to lunch.
The surprise ingredient added to this curry would be the raw mangoes or sometimes even bindam (kokum) or bimblim. Luckily for me, Nigel’s mum is the same and a big fan of sour foods. So whenever we’re down in Goa and if she can get her hands on some raw mangoes then we are blessed with this Goan curry for lunch. It’s like a match made in heaven.
This is how I personally make this curry. My go-to recipe. I’ve even added tefflan berries (Sichuan peppers) to this recipe for that extra oomph of flavour. Every home in Goa will have their own recipe and every individual that makes this curry will have their own style of adding different ingredients or their method of making it. If I’ve ever to invite you home for a nice Goan home cooked meal then this version of Goan prawn curry would be a staple here. If you’re a Goan reading this then I would describe this curry as a proper ambtok. Hold on to this recipe.
LITTLE HISTORY ABOUT GOAN CURRIES
Traditionally, whoever was in charge of cooking lunch had to also grind the curry paste. This was done using a roggdo, which is a traditional large mortar pestle kind of grinding stone. It was the only arm workout which you’d ever need those days. This curry was generally cooked in an earthen clay pot called kullem as can be seen in the picture below.
This kullem or kudlem or kunnllem was used to cook the curry on firewood in a designated fireplace called chule. Back home in Agassaim we used to have two kitchens and even now the firewood one is still there even though it is slightly refurbished. Cooking there is such a lit vibe to be honest. Ah! Miss that!
The fresh coconut used for this curry was grated on an advolli or adollo or adao, which is simply a wooden stool attached with a curved blade which is extended to have a serrated grater/scrapper kantollem at the end of the blade. Besides grating coconut, the adao is also used to clean and scale fish, cut vegetables, meats, chicken, open shellfish like tisreo, etc. It was an all-in-one handy equipment which was a must-have in most kitchens.
This curry has definitely been a lunch time staple in most Goan households for years. It’s a strong pillar of the common Xitt-Koddi ani Nustem.
ABOUT THE INGREDIENTS USED
I think it is safe to say that this is one of India’s best fish curries with its vibrant and bright orangish-red colour.
Nothing can replace the use of freshly grated coconut but living in a foreign country sometimes that is not easily accessible so I have to make do with what I have at hand. My personal favourite brand to use here in the UK is Shana shredded coconut. You can also use any freshly grated frozen coconut. Do not replace the coconut for desiccated coconut because that will alter the taste.
This is the holy spice combination used with some other ingredients to make this curry. Dried coriander seeds, black peppercorns, cumin seeds, turmeric powder or fresh or dried whole turmeric root if available.
This curry specifically uses raw mango and tamarind as a souring agents. The raw mangoes I got where slightly ripe so I added some tefflam too for that extra citric tangy taste. You can use bimblim, kokum, star fruit, dried mango, etc. The raw mango and tamarind also ensure that the stickiness from the okra or bindi/bende/ladyfingers reduces.
For this recipe I used dried red Kashmiri chillies I got from Goa. They give the curry its distinct orangish-red colour along with the addition of tamarind and turmeric. This also contributes to the flavour and aroma.
Fresh Ginger, garlic cloves (everything tastes better with garlic- first go and like this post if you are a garlic lover and then continue reading), white onion (you can use a red onion instead), add fresh curry leaves if you prefer and finally you can also garnish it with some fresh coriander leaves. I didn’t use curry leaves or coriander leaves for this particular recipe but it is always an option. You can also add tomatoes but I didn’t as there’s enough ingredients used for that tangy flavour. Fresh green chillies slit lengthwise are preferably advisable to add for that extra flavour. Of course the okra too. Make sure to choose tender ones.
Fresh prawns above anything. If in Goa, I’d get it fresh like proper fresh. Again, I had to make do with what was available. I thought I had fresh prawns from the fish mongers but we probably used them up to make some prawn chilly fry. I had to ask Nigel to get some frozen raw king prawns from Iceland as that was the only option he had on his way home from work. You can also try and get some delivered home from Seafood by Sykes. I’ve used their service before. Quite good if you’re in London.
FEW PERSONAL TIPS AND TRICKS TO REMEMBER FOR THIS CURRY RECIPE
- This is a tip from Avozinha. She’d actually like to smash and squish the sliced onions with some rock sea salt and set aside ready to be used for sautéing.
- Apply salt to the cleaned and deveined prawns so they’re all the more flavourful.
- Remember not to overcook the prawns or else they’ll turn super rubbery. Around 6-8 mins for king prawns to cook.
- Keep a ladle over the pot while simmering the curry so it doesn’t overspill.
- Grind the all the ingredients in a blender until you get a fine paste.
- Wash and cut the okra and wash it again and set aside with a little salt.
- If you have proper raw mangoes then just peel them and slice them. Use the seed too. Around 2-3 raw mangoes should be good for this recipe.
- If you have left over curry then boil it until it is dry and enjoy the kalchi koddi. The best with some Goan bread.
Goan Prawn Curry with Okra and Raw Mangoes
- 250 g Coconut freshly grated- 1 whole coconut
- 1 tbsp Coriander seeds dried
- 6 nos Kashmiri chillies dried
- ½ tsp Cumin seeds
- 7 nos Garlic Cloves
- 1 inch Ginger fresh
- 1 tsp Turmeric powder
- 1 nos Tamarind ball small lime sized
- Salt to taste
- 1½ cup Water for grinding the paste
- 240 g Jumbo raw king prawns preferably fresh instead of frozen
- 3 nos Raw mangoes slightly ripe ones, peeled and used as a whole
- 200 g Okra washed and cut into an inch piece
- 2 nos White onions thinly sliced
- 3 nos Green Chillies fresh, slit lengthwise
- 1 tbsp Teflam lightly crushed
- Vegetable oil for sautéing the onions.
- Salt for marinating the prawns, okra, mangoes
- Water as required for the curry
- 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.
- Once slightly thick, serve hot and enjoy. You'll know when its ready once the okra are cooked yet still have a little crunch.
- You can add the prawns towards the end once the curry is boiled. Depends on your preference. Let it boil for around 6-8mins for bigger prawns or lesser time for smaller prawns.
- I like frying the ground masala a bit in the onion mixture and then add water.
- Add curry leaves, coriander leaves and tomatoes to this recipe if you want.
- This curry can also be made with fish like pomfret, mackerels, sardines, salmon or any white fish.
- Crushing the teflam lets the citrusy flavour add more to the curry.
Please make sure to try out this Goan Prawn Curry with Okra and Raw Mango recipe and definitely give me feedback once you do. I’d love to know. You can DM me on Instagram or even share your recipe pictures with us using the hashtag #trulysoulfullyeats and tagging us.
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