What you need –
- Medium prawns: 300- 400g
- Onion: 1 large
- Fresh coconut milk: 200ml
- The Women of Goem Soongta Hoomun masala: 2-3 tbsps
- Okra (lady’s finger): 200g
- Kokum/ tamarind (optional): 1-2 small piece
- Curry leaves for garnish
- Salt to taste
- Cooking oil (coconut oil is traditional, but you can use any oil)
Sangita Naik
The recipe of the classic Goan dish Prawns with Okra is from Sangita Naik from the Hindu community of Marlem, an area of Fatorda, and is almost a daily fare in her family. This recipe is handed down to her from her grandmother.
1. Marinate with salt and lime juice. Keep for 10m.
2. Cut the okra and slice in half.
3. Add some water to the coconut milk if very thick.
4. Finely chop he onion.
5. Heat a wok.
6. Add 2 -3 tbsps of oil.
7. Add the prawns.
8. Saute until they turn pink.
9. Remove them from the wok.
10. Let it rest.
11. heat a cooking pot, add oil.
12. Add a tsp of mustard seeds.
13. Add the chopped onion.
14. Saute until it turns translucent.
15. Lower the flame and add the Soongta hoomun masala.
16. Fry the masala while continuously stirring.
17. The oil will start to separate.
18. Add the okra
19. Mix throughly.
20. Add a quarter of the coconut milk.
21. Mix well and cook for 5 minutes.
22. Add salt.
23. Add the prawns
24. Mix throughly.
25. Add the Kokum or tamarind.
26. Add the remaining coconut milk.
27. Mix Well.
28. Sprinkle the curry leaves.
29. Cover and cook for 5 minutes.
30. Serve hot with rice or bread.
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