This Goan prawn curry with lady’s finger aka okra is a simple coconut-based curry made with a few ingredients! Pair it with steamed rice and a simple stir-fry veggie side dish for an amazing, soul-satisfying Goan fare!
Bendem is okra/lady’s finger, sungtam is prawns /shrimps and kodi is curry in the Konkani language. This is a simple, delicious and mildly spiced curry, consisting of fresh coconut and aromatic spices, well balanced with the sourness from the tamarind. The addition of okra not only adds a textural element to this dish but also adds an amazing subtle flavor that cannot be missed! And the shrimps, so juicy and succulent, after absorbing all those beautiful aromatics! Simply yummmm!
If you love okra, then do try out this simple and quick recipe! It’s best paired with Goan red boiled rice, which is supposed to be healthier than the normal white rice, as the red rice is not processed, keeping all the nutrients intact. However, regular rice and bread are great accompaniments too!
I love having this curry along with some hot, steamed rice, a piece of semolina coated, fried pomfret/ king fish/ mackeral and a simple stir-fry veggie. This curry taste even better the next day as the flavors deepen. People often have it for breakfast with some ‘ pao’ (bread) !
The recipe below is the way my mum in law makes it with minimal spices, yet absolutely no compromise in the flavors! My mum makes a slightly different version which I will be sharing in the coming months too 🙂
- STEP BY STEP INSTRUCTIONS TO MAKE GOAN PRAWN CURRY WITH LADY’S FINGER
- HOW TO MAKE GOAN PRAWN CURRY WITH OKRA?
- Goan Prawn Curry With Lady’s Finger
STEP BY STEP INSTRUCTIONS TO MAKE GOAN PRAWN CURRY WITH LADY’S FINGER
INGREDIENTS
1/2 cup freshly grated coconut
2-3 Kashmiri chillies/1 teaspoon Kashmiri chilly powder
1 tablespoon coriander seeds
1 big garlic clove/ 2-3 medium garlic cloves
A small ball of tamarind
1/4 teaspoon turmeric powder
8-10 large shrimps, cleaned and deveined, you can add more
100 gms/ 4 oz okra
1/4 cup of coconut milk
1 tablespoon coconut oil/ vegetable oil
1/2 cup finely chopped onions
salt to taste
pinch of sugar
DIRECTIONS
1.Apply salt to cleaned and deveined shrimp , and set aside for 15 minutes.
2.Wash the okra well, wipe it dry with a clean napkin, trim the edges cut into 1 to 1 & 1/2 inch pieces and set aside.
- In your food processor/ mixer, add the grated coconut, red chillies, coriander seeds, garlic cloves, tamarind, and turmeric and make a smooth paste using a sufficient amount of water.
4.Heat oil in a thick bottomed pan, add onions and saute on medium heat until translucent.
5.Add the ground masala paste and saute until the masala starts bubbling and oozing out oil.
6.Rinse the grinder jar with water (about 1/2 cup). Add this to the above mixture, add another cup of water or adjust as per desired consistency of the curry. Let everything come to a boil.
7.Add the cut okra pieces and cook for another 10 minutes on medium low heat or until okra is tender.
8.Add the marinated shrimps and cook until they are done, about 5 minutes. Check for seasoning, since we already added salt to the prawns, if required add more salt, a pinch of sugar to balance out everything.
9.Add coconut milk and let the gravy come to a boil. Done. Serve with steamed rice.
NOTES:
1.Post updated with new images.
2.You can skip the coconut milk, and increase more of the freshly grated coconut.
3.When I first published this post, I had mentioned sautéing the shrimps after sautéing the onions. However, I’ve changed that step and added the shrimps towards the end just after the okra is almost done. I prefer the shrimps to be just about done, hence added it last. If you prefer to fry it along with the onions, you may do so.
HOW TO MAKE GOAN PRAWN CURRY WITH OKRA?
Goan Prawn Curry With Lady’s Finger
Ingredients1x2x3x
- 1/2 cup freshly grated coconut
- 2-3 Kashmiri chillies or 1 tsp Kashmiri chilli powder
- 1 tbsp coriander seeds
- 1 big garlic clove/2-3 medium garlic cloves
- A small ball of tamarind
- 1/4 tsp turmeric powder
- 8-10 large shrimps, cleaned and deveined, you can add more
- 100 grams /4 oz lady’s finger (okra)
- 1/4 cup of coconut milk
- 1 tbsp coconut oil/vegetable oil
- 1/2 cup finely chopped onions
- salt to taste
- pinch of sugar
Instructions
- Apply salt to cleaned and deveined shrimp , and set aside for 15 minutes.
- Wash the okra well, wipe it dry with a clean napkin, trim the edges cut into 1 to 1 & 1/2 inch pieces and set aside.
- In your food processor/ mixer, add the grated coconut, red chillies, coriander seeds, garlic cloves, tamarind, and turmeric and make a smooth paste using a sufficient amount of water.
- Heat oil in a thick bottomed pan, add onions and saute on medium heat until translucent.
- Add the ground masala paste and saute until the masala starts bubbling and oozing out oil.
- Rinse the grinder jar with water (about 1/2 cup), add this to the above mixture. Add another cup of water or adjust as per the desired consistency of the curry. Let everything come to a boil.
- Add the cut okra pieces and cook for another 10 minutes on medium low heat or until okra is tender.
- Add the marinated shrimps and cook until they are done, about 5 minutes. Check for seasoning, since we already added salt to the prawns, if required add more salt, a pinch of sugar to balance out everything.
- Add coconut milk and let the gravy come to a boil. Done. Serve with steamed rice.
Notes
I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Regards,
Freda
Goan Prawn Curry With Lady’s Finger
Ingredients
- 1/2 cup freshly grated coconut
- 2-3 Kashmiri chillies or 1 tsp Kashmiri chilli powder
- 1 tbsp coriander seeds
- 1 big garlic clove/2-3 medium garlic cloves
- A small ball of tamarind
- 1/4 tsp turmeric powder
- 8-10 large shrimps, cleaned and deveined, you can add more
- 100 grams /4 oz lady’s finger (okra)
- 1/4 cup of coconut milk
- 1 tbsp coconut oil/vegetable oil
- 1/2 cup finely chopped onions
- salt to taste
- pinch of sugar
Instructions
- Apply salt to cleaned and deveined shrimp , and set aside for 15 minutes.
- Wash the okra well, wipe it dry with a clean napkin, trim the edges cut into 1 to 1 & 1/2 inch pieces and set aside.
- In your food processor/ mixer, add the grated coconut, red chillies, coriander seeds, garlic cloves, tamarind, and turmeric and make a smooth paste using a sufficient amount of water.
- Heat oil in a thick bottomed pan, add onions and saute on medium heat until translucent.
- Add the ground masala paste and saute until the masala starts bubbling and oozing out oil.
- Rinse the grinder jar with water (about 1/2 cup), add this to the above mixture. Add another cup of water or adjust as per the desired consistency of the curry. Let everything come to a boil.
- Add the cut okra pieces and cook for another 10 minutes on medium low heat or until okra is tender.
- Add the marinated shrimps and cook until they are done, about 5 minutes. Check for seasoning, since we already added salt to the prawns, if required add more salt, a pinch of sugar to balance out everything.
- Add coconut milk and let the gravy come to a boil. Done. Serve with steamed rice.
Notes
Paneer kofta | paneer malai kofta in white gravy recipe with step-by-step pictures. This paneer kofta is creamy, rich, and luxurious-paneer koftas dunked in a heavenly, white based gravy! A perfect indulgent dish for special occasions!
I first had paneer malai kofta curry as a kid at a restaurant in my neighborhood and it was probably the best vegetarian dish I have ever savored. I still remember biting into that cottage cheese dumpling, with the nuts and raisins and finally that smooth creamy white gravy to finish that delicious bite. Layers of goodness, I say 🙂
Unfortunately, whenever I ordered this at other restaurants, they came up with a red malai kofta curry, much to my dismay. Not that it isn’t good, but when you expect something and receive something else, you sure do feel disappointed. I realized later that this dish has two variations, one nutty and cream based which gives it that awesome cream color and the other one is tomato based.
In the white gravy, no spice powders are used to distort the color of the gravy, standing true to its name ‘ malai ‘ which means cream in Hindi. Even the kofta balls are fried ever so gently to prevent them from browning, so as to maintain the cream color.
The spice comes from the chillies and the sweetness and nuttiness from the cashew nuts, cream, and cardamom. A little warning- if you are counting calories, forget it !! Please don’t! This is definitely indulgent 🙂
I have been wanting to make this at home, but the ingredients that I found online didn’t strike a chord with the flavors I was looking for until I came across this recipe by Chef Harpal. He very rightly describes this dish as ‘hot rasmalai’, which very much is a savory version to the popular Bengali sweet rasmalai .
I hope you aren’t terrified by the long list of ingredients, yes it’s a lengthy procedure and time consuming, but hey it’s worth the effort once in a while. And this is a really easy malai kofta recipe , minimally spiced and on the sweeter side. You should definitely try it next time for a change from the red gravy version!
- IF YOU ENJOYED THIS PANEER KOFTA CURRY, THEN YOU MAY ALSO LOVE THESE INDIAN PANEER DISHES
- STEP BY STEP INSTRUCTIONS TO MAKE PUNJABI PANEER KOFTA | PANEER MALAI KOFTA
- HOW TO MAKE PANEER KOFTA {MALAI KOFTA IN WHITE GRAVY} | SWEET MALAI KOFTA?
- Paneer Kofta Recipe | Paneer Malai Kofta {In White Gravy}
IF YOU ENJOYED THIS PANEER KOFTA CURRY, THEN YOU MAY ALSO LOVE THESE INDIAN PANEER DISHES
Matar Paneer
Paneer Makhani
Paneer Nazakat
Shahi Paneer
Paneer Kali Mirch
STEP BY STEP INSTRUCTIONS TO MAKE PUNJABI PANEER KOFTA | PANEER MALAI KOFTA
PREPARATION OF PANEER KOFTA | PANEER KE KOFTE
1.In a pan on medium low heat, sauté cashew nuts and almonds for a minute, add raisins, sauté until they puff up. Remove from the pan and set aside. The stuffing is ready.
2.Grated the block of paneer, add khoya if using, mash nicely, now add cornstarch, salt to taste and cardamom powder. Knead this mixture well to form a dough.
3.Make a lemon sized ball, make a well in the center and add the stuffing mixture, seal all over and roll until the surface is nice and smooth.
4.Roll the prepared kofta balls in some cornstarch ( this prevents them from browning easily )and deep fry them, stirring slowly and carefully. Drain on a paper napkin and set aside. Let’s prepare the gravy.
PREPARATION OF MALAI KOFTA WHITE GRAVY
1.In a heavy bottomed pan, heat oil. When the oil is hot enough add bay leaves, cardamom, saute until fragrant.
2.Add boiled onion paste (see notes), saute for 3 minutes on medium heat.
3.Add ginger garlic paste and saute for another 3 to 4 minutes until oil starts oozing out.
4.Add cashew nut paste (see notes), slit green chillies and saute for the next 6 to 8 minutes. Whnits cooked cashew nut paste will form a lump and ooze out oil. Keep stirring to prevent it from burning.
5.Add 3 cups of water, stir and bring to a boil. Adjust as per desired consistency.
6.Once the gravy has boiled, you may strain for a smoother gravy. (This is optional)
7.Add butter, sugar, salt and cardamom powder. Stir well.
8.Finally, add 1/2 cup fresh cream, Give it a final stir.
TO ASSEMBLE THE DISH
1.To serve, put the prepared koftas in a serving platter and pour this luscious creamy gravy all over it. Serve immediately with some naan/paranthas.
NOTES
- Onion paste- Quarter the onions, and boil in sufficient water until it softens. Remove the onions and grind it into a fine paste.
- Cashew nut paste – Take whole/broken cashew nuts in a pan, add 3 to 4 cups of water, cook until the cashew nuts are done. They will float on top once they are done. Strain them, and grind to a smooth paste.
HOW TO MAKEPANEER KOFTA {MALAI KOFTA IN WHITE GRAVY} | SWEET MALAI KOFTA?
Paneer Kofta Recipe | Paneer Malai Kofta {In White Gravy}
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
For the paneer kofta
- 500 grams paneer
- 2 tbsp grated khoya/mawa optional
- 2 tbsp cornstarch
- 1/2 tsp cardamom powder
- salt to taste
- 10-12 cashew nuts
- 10-12 almonds
- 25-30 raisins
- Oil, as required for deep frying
For the malai kofta gravy
- 4 white onions
- 3 tbsp oil
- 3 bay leaves
- 6-8 cardamom
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 cup cashew nut paste
- 6-8 green chillies, slit lengthwise
- 1 tbsp butter
- 1 tsp sugar
- 1 tsp cardamom powder
- 1/2 cup cream
- Salt, to taste
Instructions
FOR THE PANEER KOFTA | | PANEER KE KOFTE
- In a pan on medium low heat, sauté cashew nuts and almonds for a minute, add raisins, sauté until they puff up. Remove from the pan and set aside. The stuffing is ready.
- Grated the block of paneer, add khoya if using, mash nicely, now add cornstarch, salt to taste and cardamom powder. Knead this mixture well to form a dough.
- Make a lemon sized ball, make a well in the center and add the stuffing mixture, seal all over and roll until the surface is nice and smooth.
- Roll the prepared kofta balls in some cornstarch (this prevents them from browning easily )and deep fry them, stirring slowly and carefully. Drain on a paper napkin and set aside. Let’s prepare the gravy.
PREPARATION OF MALAI KOFTA WHITE GRAVY
- In a heavy bottomed pan, heat oil. When the oil is hot enough add bay leaves, cardamom, saute until fragrant.
- Add boiled onion paste (see notes), saute for 3 minutes on medium heat.
- Add ginger garlic paste and saute for another 3 to 4 minutes until oil starts oozing out.
- Add cashew nut paste (see notes), slit green chillies and saute for the next 6 to 8 minutes. Whnits cooked cashew nut paste will form a lump and ooze out oil. Keep stirring to prevent it from burning.
- Add 3 cups of water, stir and bring to a boil. Adjust as per desired consistency.
- Once the gravy has boiled, you may strain for a smoother gravy. (This is optional)
- Add butter, sugar, salt and cardamom powder. Stir well.
- Finally add 1/2 cup fresh cream, Give it a final stir.
TO ASSEMBLE THE DISH
- To serve, put the prepared koftas in a serving platter and pour this luscious creamy gravy all over it. Serve immediately with some naan/paranthas.
Notes
- Onion paste- Quarter the onions, and boil in sufficient water until it softens. Remove the onions and grind it into a fine paste.
- Cashew nut paste - Take whole/broken cashew nuts in a pan, add 3 to 4 cups of water, cook until the cashew nuts are done. They will float on top once they are done. Strain them, and grind to a smooth paste.
I would love to hear from you! You can write to me at aromaticessence77@gmail.com or send me a pic of your creation on the message tab of my facebook page Aromaticessence
You can also follow me on :
Regards,
Freda
