Shrimp & Bhindi Curry

This curry is the simplest of all. Made by the Goan & Mangalorean communities, you can also find similar recipes in many Konkan and coastal regions. I made the same recipe with Fish, you can check that out here – http://kravingsfoodadventures.com/fish-curry-coastal-style/

Shrimp & Bhindi Curry

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Ingredients

  

• 1 lb Shrimp
• Sprinkle of Salt
• 1/2 tsp Chilli powder
• 1/2 tsp Turmeric powder
• Masala
• 6 Kashmiri Chillies
• 1 inch piece Tamarind soaked in 1/2 cup hot water
• 1 tbsp Cumin seeds
• 1 tbsp Coriander seeds
• 1/4 cup Ginger
• 1/4 cup fresh Garlic
• 1/4 cup Onion
• 1 tsp coarse Salt
• 1 – 2 cups Water for grinding
• 1/2 tsp Turmeric
• 1/2 cup shredded fresh or frozen Coconut
• 2 – 3 green Chillies
• 4 – 5 Kokam petals
• 300 gms Okra
• Salt to taste

Instructions

 

• Marinate the Shrimp with the salt, chilli & turmeric powder and keep aside
• Soak the red chillies in hot water overnight
• Remove the stems and grind with all the other ingredients adding water a little at a time
• Once you have a smooth paste, strain it, reserve all the liquid and add the solids back into the food processor with more water and strain again
• Repeat this process a few times till all the solids have turned into a smooth gravy
• Heat some oil and shallow fry the Shrimp on both sides and remove
• Add the gravy to the pot and also this to come to a rolling boil
• Add the green chillies & kokam
• Add the Okra and cook for 7 – 10 mins
• Add the Shrimp back in and allow to cook completely covered

This curry is made by grinding spices and coconut together with tamarind paste and then I like to strain it so it’s velvety smooth. In many authentic recipes, the fish or shrimp is inserted into this bubbling gravy raw and cooks in the sauce, however I like to lightly fry the Shrimp first as my family prefers it this way. You can try it any way that you like. And as I mentioned earlier you can also make the same recipe using fish or even crab!