I tasted this curry at my college friend's place. Her mom used to make delicious seafood curries. At times, we friends used to invite ourselves at her place since her home was somewhat closer to the college! Her ever smiling mom always used to welcome us and never let us leave unless we ate the delicious home cooked meal. Sometimes, she would serve us this prawns curry with chapatis.
Agari Style Prawns Curry
7 okra/ladies finger, cut into 2" pieces
2 small eggplants, sliced
7 pieces of drumstick/shevgyachya shenga
2 potatoes, peeled & slied
1 small onion, thinly sliced
1 firm red tomato, sliced
3-4 kokums, rinsed
salt to taste
1 cup prawns, peeled, deveined
1/2 tsp turmeric powder
1/2 tsp Agari Masala
2 tsp ginger-garlic paste
Grind to a coarse paste
1/2 cup cilantro
1 tbsp. Agari Masala
1/2 cup freshly scraped coconut
2-3 green chilies or per heat
1 tbsp. oil
3-4 cloves of garlic, smashed with peels on
1. Marinate prawns with spice powders and ginger-garlic paste. Set aside.
2. Grind coconut with the remaining ingredients to a coarse paste.
3. Heat oil in a deep saucepan/kadhai. Add garlic cloves. Let them turn reddish.
4. Add thinly sliced onion. Saute till onion is soft.
5. Now add all the remaining vegetables. Cover with a lid. Pour some water on the lid. Let it cook till vegetables are almost cooked. Add tomato. Saute for 1 minute.
6. Now, pour some water from the lid, add prawns and coconut paste.
7. Add kokums and salt as needed.
8. Simmer for about 10 minutes on low flame.
1. Add more water if needed.
2. Agari Masala is a special spice blend that is probably only made in the Agari households. A combination of garam masala and chili powder can be substituted.