PRAWN AND LADY FINGER CURRY is a traditional East Indian Recipe that has bottle masala and coconut milk. In case you do not have bottlemasala, please feel free to use any curry masala that you have. The curry will still be delicious.
After a very long time, we managed to get some fresh prawns during this lockdown period. Since we were craving for a traditional East Indian Curry, for quite some time, I decided to make this recipe.
This Prawn and Lady Finger curry is not only a simple weekday curry but also gets ready within 20 – 25 minutes. This curry turns out to be very delicious and you can enjoy this with steamed rice or rice Rotis. But this curry also goes well with simple bread or pav too.
Prawns and ladyfinger or bhindi is a much-loved combination, similarly, prawns also pair well with pumpkin/doodhi. I have used bottle masala to make this curry but you could also use any curry masala that you like. At the end, I use coconut milk for a nice rich texture. Coconut milk also gives a rich creaminess to the curry.
PRAWN AND LADY FINGER CURRY RECIPE
- To make this recipe you will need at 12 to 15 medium prawns. Wash and devein the prawns and add 1/2 tsp turmeric powder and 1 tsp salt. Keep the heads of the prawns intact, if you like. Keeping the heads of the prawns intact renders a nice flavour to the gravy.
- Wash 1/4 kg ladyfinger or bhindi and then pat dry with a kitchen towel. Thereafter, cut the ladyfinger into 2 or 3 pieces.
- Now slice one medium onion and saute in 3 tbsp oil and add the chopped ginger, garlic, and slit green chillies. Add the marinated prawns and the cut bhindi. Add the coconut milk. Now add bottle masala or curry masala and adjust water to let the prawns and bhindi cook. Later add the 3 tbsp pulp of tamarind. Simmer for 2 to 3 minutes.
If you love prawns, you must try out these recipes:
Prawn Lonvas – East Indian Prawn Curry
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Prawn and Lady Finger Curry
Ingredients
- 12 – 14 Prawns, washed and deveined. Marinate with ½ tsp turmeric powder and salt
- 250 grams ladyfinger or bhindi washed and cut
- 1 medium onion sliced
- 1 inch ginger chopped
- 7 -8 garlic flakes chopped
- 4 green chillies slit
- 1½ tbsp Bottle masala or curry masala
- 3 tbsp Tamarind juice lime sized ball of tamarind
- 1.5 cup Coconut milk
- Salt to taste
- 2 -3 tbsp Oil for cooking
Instructions
- Heat oil in a pan and saute the sliced onion till translucent.
- Add the chopped ginger, garlic and green chillies and fry for a minute or two
- Add prawns and ladyfingers and the coconut milk and bottle masala or curry masala
- Add water and let the prawns and ladyfinger cook.
- Then add tamarind pulp and let simmer for 2 – 3 minutes
- Serve with steamed rice or rotis
Lovely prawn curry with lady finger. Quick and easy
Thank you Cynthia. Pl try this out.