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Goan Prawn Curry with Okra and Raw Mangoes

Vania Cotta
An authentic Goan prawn curry with okra and raw mango is well balanced, aromatic, tangy, mildly spiced yet flavourful.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine Goan, Indian
Servings 6 people


Curry paste

  • 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
  • cup Water for grinding the paste

Other Ingredients

  • 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. 
Keyword Goan Prawn Curry, Goan Prawn Curry with Okra and Raw Mango