Prawns & Ladyfinger curry / Sungta Ani Bhende Kodi, Sungta mean Prawns, Ani – Mean and, Bhende -mean Ladyfingers, Kodi – mean Curry, in Goa Konkani, which is very popular in Goa, which is served in a regular & normal meal, without fish curry or seafood the goan food is an incomplete meal, this curry is very special as coconut is used and I am a big fan of coconut and pretty sure like me many more out there, this curry is special ground the ingredient on granite stone a Traditional Goan Blender, I still remember my granny and my mum use to blend this curry paste on granite stone, which can’t be compared with any brand of blender. It has a unique flavour and blends so well and a relish treat.
This curry normally prepares in Clay Pot – which is called Kundle in Goan Konkani, and that taste & flavour speechless, the curry /Kodi paste is ground with fresh coconut, cumin seeds, coriander seed, peppercorns, red Kashmiri chillis, and cloves, blend to smooth paste and saute the onion and tomatoes, and add the blended ingredient along with ladyfingers and prawns, Kokum /Gracinia Indica and dash of sugar, the house is full with the aroma, and I am so hungry before the outcome, and really feel so thirsty to sip a big spoon really I love to sip coconut curry :-P, at home every plate are a wash, before I clean whenever I prepare this beauty meal.
Health Benefit for Kokum / Gracinia Indica :
Kokum / Gracinia Indica is an excellent source of anti-oxidants, it helps to minimize the impact of many diseases.
It is also used for allergic rashes on the skin, it is also used for indigestion, the Kokum is mix along with black pepper and salt and drink.
I still remember every Goan Restaurant Kokum water is served and I always relish it.
200 gms Prawns – clean and de-vein prawns & apply salt keep aside.
100 gms ladyfingers – clean and cut into 1” inch pieces.
1 Medium Onion
4 -5 Kokum (Bhirnda Sol / Garcinia indica)
Dash of Sugar
Fresh Coconut Slices for Garnish.
Salt / Maggie to taste
Blend into Smooth Paste:
½ Cup Fresh grated Coconut
7 Kashmiri Chilies (de-seeded if you don’t like spicy)
½ tsp Turmeric Powder
1 ½ tbsp. Coriander Seeds
½ tsp Cumin seeds
3 Garlic Cloves
Take a blender add the blended ingredient add little water and blend to smooth paste, meantime chopped the onion and tomato to small, cut the ladyfinger 2’ inch and keep aside.
Take a bottom pan add oil, let it heat to medium heat, then add chopped onion and sauté till it turns translucent, add tomato sauté till it turns mushy.
Add the blended masala and sauté till the oil separates, stirring often, add the prawns and 1 cup of water in a blender and rinse the blender add to curry paste, and let it simmer for a while then add ladyfinger & Kokum.
Let the curry simmer at low flame, let it cook 7 – 8 minutes, bring the curry to boil, adjust with salt and curry consistency if required add more, add a dash of sugar and let it cook till the prawns and ladyfinger are done (don’t overcook the prawns and ladyfinger) switch off the flame.
1. Rinse the Chicken under running tap water, cut into medium pieces or desire pieces, apply salt and keep aside.
2. Take a Ziplock bag add flour and chicken and give a quick shack till it chicken coats well with flour.
3. Chopped the garlic cloves into fine and Red fresh chilly and keep aside.
4. Take a Skillet add oil, let it heat at medium then add the chicken coated with flour, and deep fry till it turns golden brown (3 minutes each side then flip to other all together 6 minutes)
5. Take a wok add 2 tbsp. oil let is heated, add chopped garlic toss for few second, add red fresh chilly toss for second add pepper and chicken and toss for 3 minutes check the salt according to taste & Switch the Flame.
6. Serve with Prawns & Ladyfingers Curry garnish with fresh coconut, Relish every bit.