Ingredients
6
6 servings
- •0.5 pound prawns, peeled and deveined
- •sea salt to taste
- •0.5 cup grated coconut
- •4 Kashmiri chile peppers
- •1 tablespoon coriander seeds
- •3 cloves garlic, peeled
- •5 peppercorns
- •1 tablespoon vegetable oil
- •1 small onion, sliced
- •0.25 teaspoon ground turmeric
- •1.5 cups water, or as needed
- •3 ounces okra (bindhi), cut into thirds
- •3 pieces kokum (fruit from the mangosteen family)
Instructions
- Season prawns with sea salt.
- Grind coconut, chile peppers, coriander seeds, garlic, and peppercorns together using a mortar and pestle until masala is evenly orange.
- Heat oil in a pot over medium heat; cook and stir onion until softened and lightly browned, 5 to 10 minutes. Mix masala and turmeric into onion; cook until fragrant, about 1 minute. Add enough water to make a substantial and smooth gravy.
- Bring gravy to a boil; add prawns and okra and cook until prawns are cooked through and okra is tender, about 10 minutes. Stir kokum into prawn mixture and return to a boil. Remove pot from heat and let stand.
Nutritional Facts
Per 6 servings
- Calories: 102
- Carbohydrate: 8g
- Fat: 5g
- Fiber: 2g
- Protein: 7g
- Sugar: 1g
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