Name: Goan Prawn Curry with Okra and Raw Mangoes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: GOAN
Ingredients: 250 g Coconut; 1 tbsp Coriander Seeds; 6 Kashmiri Chillies; ½ tsp Cumin Seeds; 7 Garlic Cloves; 1 Ginger; 1 tsp Turmeric powder; 1 Tamarind ball; Salt; 1 ½ cups Water; 240 g Jumbo raw king prawns; 3 Raw mangoes; 200 g Okra; 2 White onions; 3 Green chillies; 1 tbsp Teflam; 1 tsp Vegetable oil; Salt; Water

AuthorVania CottaCategory30-60 MINUTES, BROWSE RECIPES, BY COURSE, BY CRAVINGS, BY CUISINE, BY INGREDIENTS, BY SKILL/TIME, FAVOURITES, FISH, FOOD SERIES, FRESH INGREDIENTS, GOAN, INTERMEDIATE, LUNCH/DINNER, NON-VEGETARIAN GUIDES, NOSTALGIC, RECIPE INDEX, RECIPES, SALTY, SAVOURY, SOUR, SPICEDCuisineGOANCooking MethodCOOKINGTags#goancurry, #goancurryrecipe, #goanfoodblog, #goanprawncurry, #goanprawncurryrecipe, #goanprawncurrywithokraandrawmangoes, #goanrecipes, #traditionalgoanrecipes, #trulysoulfullyeatsDifficultyIntermediate

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.

Yields1 Serving

Prep Time20 minsCook Time15 minsTotal Time35 mins

Curry Paste

250 g Coconutfreshly grated approximately 1 whole coconut

1 tbsp Coriander Seedsdried

6 Kashmiri Chilliesdried

½ tsp Cumin Seeds

7 Garlic Cloves

1 Gingerfresh (1 inch piece)

1 tsp Turmeric powderFresh turmeric root or dried can be used too

1 Tamarind ballsmall lime sized

Saltto taste

1 ½ cups Waterfor grinding the paste

Other Ingredients

240 g Jumbo raw king prawnspreferably fresh instead of frozen

3 Raw mangoessmall sized, slightly ripe ones, peeled and used as a whole

200 g Okrawashed and cut into an inch piece

2 White onionsthinly sliced

3 Green chilliesfresh, slit lengthwise

1 tbsp Teflamlightly crushed

1 tsp Vegetable oilfor sautéing the onions, You can also substitute with any neutral oil

Saltfor marinating the prawns, okra, mangoes

Wateras 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 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.

GOAN PRAWN CURRY WITH OKRA AND RAW MANGO

You can add the prawns towards the end once the curry is boiled. Depending on your preference. Let it boil for around 6-8mins for bigger prawns or less time for smaller prawns.
I like frying the ground masala a bit in the onion mixture and then adding water.
Add fresh curry leaves, fresh 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.
Slightly crushing the teflam gives the curry an added citrusy and sharp flavour.
Raw mangoes can be substituted with kokum solam, bimblim or even star fruit.

Ingredients