As I have mentioned in my previous posts, Mangalore is well known for its wide range of traditional dishes. If you see most of the traditional dishes are a combination of veg and non-vegetarian dishes. Which we don’t find in other places. People from other states find it a bit surprising to see veg and nonveg combos.
Once I happened to ask my aunt for any reason behind this and she explained it this way.
Going back to my great grandmothers time, the joint family system with 20 to 30 people staying under one roof. If managing cooking was one thing, availability of vegetables, meat and fish was another thing to manage. Vegetables we’re grown in the farm and shared with the neighbours. Hence non-vegetarian was paired with any seasonal vegetables available at that time. Ladies Finger, gherkins, Malabar spinach, brinjal sweet potatoes and pumpkins are common vegetables paired with meat or fish.
Prawn Curry with Ladies Finger step by step recipeJoin us on our Facebook Group Spices & Aromas
Prawn Curry with Ladies FingerCourse: MainCuisine: MangaloreanDifficulty: medium
10 Big Prawns
10 Ladies fingers
- For Masala
10 Red chillies
1 1/2 tbsp coriander
1 tsp jeera
1/4 tsp mustard
1/2 tsp pepper
Small lemon size tamarind
6 Cloves garlic
1 Small onion
1 Big coconut (use 1/3 for grinding and rest coconut extract thick and thin coconut milk)
- For the curry
4 Green chillies
7 Cloves of garlic
1 Tbsp vinegar optional
Salt to taste
- Broil or dry fry the first 5 ingredients mentioned for masala ie 10 Red chillies, 1 1/2 tbsp coriander, 1 tsp jeera, 1/4 tsp mustard, 1/2 tsp pepper
- Add the rest of the ingredients, Small lemon size tamarind, 6 Cloves garlic, 1 Small onion and 1/3 rd of the grated coconut, and grind it to a fine paste
- Mince, 4 Green chillies,7 cloves of garlic, 1″ Ginger, 1/2 Onion
- In a vessel add the prawns and thin coconut milk and add the minced ingredients ie green chillies, cloves, garlic, ginger and onion and cook them.
- Add the water got after grinding
- After 5 mins, when the prawns are almost cooked, add the cut ladyfinger and cook for 2 mins. DO NOT overcook the ladies Finger else it will start to break.
- Add the ground masala. You can add little water to maintain medium thick consistency and continue cooking. Taste the curry and add vinegar.
- Add salt as per taste.
- When the curry starts boiling add the thick coconut milk and put off the flame.
- For tempering, heat coconut oil in a pan and fry little onion till brown season it on the curry.
- Serve hot along with rice. This also goes well with Neer Dosa, Dosa or Idlis.