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Okra and Prawn Curry

This is an authentic south Indian recipe, the basic ingredients of this recipe are onion and tamarind juice. I have learnt this recipe from my mom and she makes this tamarind gravy more flavorful by adding crushed pepper corn as a final twist.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 6 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 250 gms okra
  • 150 gms small prawns/shrimp
  • 2 medium sized onions chopped
  • 2 green chillies slit and cut
  • 1 cup tamarind pulp
  • 2 Tbsp oil
  • ½ tsp turmeric powder
  • 2 tsp red chilli powder
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 tsp fenugreek seeds
  • 3 garlic pods crushed
  • 2 tsp crushed pepper corn
  • Salt to taste
  • 2 springs curry leaves
  • Handful of coriander leaves for garnishing

Method
 

  1. Clean the prawns, add a pinch of turmeric powder and ½ tsp of salt. Keep aside.
  2. After 10 minutes, squeeze the prawns and set aside.
  3. Heat 2 tsp of oil in a pan, cook the prawns till all the water evaporates. Switch off the flame and keep the prawns aside.
  4. Cut the okra into 1” pieces and keep aside.
  5. Heat oil in a pan. Add cumin seeds, mustard seeds, fenugreek seeds, crushed garlic pods, green chillies, curry leaves and sauté for a minute.
  6. Add chopped onions and fry till brown. Add turmeric powder, chilli powder and salt. Saute for a minute.
  7. Add cooked prawns, okra pieces and tamarind pulp. Add some water and cook till the okra becomes soft.
  8. Finally add crushed pepper corns and mix well.
  9. Switch off the flame and transfer to serving bowl. Garnish with coriander leaves and serve hot with steamed rice.