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Ingredients :

1 pound okra
2 cups jumbo shrimp
Tamarind juice made from a small marble-sixed ball
Salt to taste
Grind to a paste:
8-10 dried Kashmiri chile peppers
1 teaspoon cumin seeds
1 tablespoon coriander seeds
1/2 teaspoon ground turmeric
8 peppercorns
1 small onion
For seasoning:
1/2 cup peanut or corn oil
1 teaspoon mustard seeds
10 garlic cloves

Method :
Wash the okra. Cut the ends and leave them whole. If they are too long, cut them in half. Wash, shell and devein the shrimp. In a large casserole dish, place okra, the ground spice paste and salt. Adding a little of the tamarind water to the vessel, let the ground paste and the okra boil, for about 7 minutes. When the okra is tender, add the shrimp.
In a separate vessel, prepare seasoning as follows: Heat oil. When the oil is hot, smash garlic cloves with the back of a knife and add to the vessel, together with the mustard seeds. When the mustard seeds start to splutter, turn off the heat and add the seasoned oil together with the garlic and mustard seeds to the okra and shrimp curry. Let the curry boil once more before turning off the heat. Serve hot, over plain boiled rice. Serves 6.

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