Goan Prawns Curry With Bhindi Recipe

Cooking Directions

• STEP 1.In a bowl, marinate the prawns with turmeric powder, red chili powder, and salt. Keep aside for 15 minutes.
• STEP 2.Heat oil in a pan and add mustard seeds. Once they splutter, add chopped onions and sauté until golden brown.
• STEP 3.Add ginger-garlic paste and sauté for a minute. Then, add chopped tomatoes and cook until they turn soft and mushy.
• STEP 4.Add the marinated prawns and cook for 2-3 minutes until they turn pink and are cooked through.
• STEP 5.In a separate pan, heat oil and add chopped bhindi. Sauté until they are slightly tender.
• STEP 6.Add the cooked prawns to the bhindi and mix well. Then, add coconut milk and simmer for 5-7 minutes.
• STEP 7.Garnish with fresh coriander leaves and serve hot with steamed rice or roti.

Cooking Tips

• Make sure to clean and devein the prawns before marinating them.
• Adjust the spice levels according to your preference by adding more or less red chili powder.
• For a thicker gravy, you can add a tablespoon of cashew paste or ground almonds.
• If you don't have fresh coconut milk, you can use canned coconut milk diluted with water.

Storage and Serving

• Leftover Goan Prawns Curry with Bhindi can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the curry with steamed rice, jeera rice, or roti for a complete meal.
• Garnish with freshly chopped coriander leaves for added freshness and flavor.