Bhindi-Prawns curry Pulusu

Prep time : 10 mins

Cook time : 15 mins

Total time : 15 mins

Author :Vahchef

Main Ingredient : Shrimp

(2 ratings)

1 reviews so far

Servings : 0 persons

Published date : November 12, 2016

Ingredients used in Bhindi-Prawns curry Pulusu

• Green chillies - 2 numbers.

• Chilli powder - 1 teaspoons.

• Cumin powder - 1 teaspoons.

• Cilantro leaves - 1 bunch.

• Cumin - 1 teaspoons.

• Methi seeds/fenugreek seeds - 1/8th teaspoons.

• Gingergarlic paste - 1 teaspoons.

• Tamarind pulp - 2 cup.

• Okra/bhindi - 15-20 numbers.

• Small prawns/shrimp(cleaned and deveined) - 1 cup.

• Salt - 1.5 teaspoons.

• Turmeric powder - pinch.

• Oil - 2 tablespoons.

• Garlic cloves - 2-3 numbers.

• Curry leaves - 10 leaf.

Method:

1)Clean the prawns and add 1/8th tsp turmeric, 1/4 tsp of salt and leave aside for 5 mins. 2)After 5 mins, squeeze the prawns little by little in your palms tightly to extract the water and drain and discard the water obtained from it and keep the prawns aside. 3)Heat 2 tsp of oil in a pan. 4)Cook the prawns for around 5 mins until the water is evaporated to 90%. 5)Switch off the stove and keep the prawns aside. 6)Soak the 2 lemon sized of tamarind in 2 cups of water and extract the pulp and keep aside. 7)Cut the okra into 1 inch pieces and keep aside. 8)Heat oil in a pan on medium flame. 9)Add 1/8 th tsp fenugreek(methi) seeds, curry leaves, 1/2tsp cumin seeds, half of the cilantro leaves and minced onion ,chopped green chillies,and fry till golden brown or until oil separates. 10)Add the cut okra pieces and ginger garlic paste. 11)Stir and saute for 2 mins. 12)Add salt, turmeric powder, coriander powder, chilly powder and cumin powder and saute for 4 mins. 13)Cover and cook on medium flame for 3 more mins. 14)Add the cooked prawns, stir well and saute for 2 more mins. 15)Add the tamarind pulp and mix well. 16)Cover and cook the curry on high flame for 10 more mins. :- See if the okra is cooked well. If not cooked, add some more water and cover and cook until done. 17)After the cooking, make a coarse paste in mortar with 1tsp cumin and 2-3 garlic cloves, add to the curry,stir well and cook for 2 more mins. 18)Finally add the chopped cilantro leaves and switch off the stove and cover the curry with the lid and leave it aside for 10 more mins. :- Serve with rice or chapathi .. :- The curry tastes good after 3 - 4 hrs. Usually i prepare in the morning and have it for dinner.