Yetti Bendekayi Gassi (Mangalorean Prawn and Okra Curry)
Ingredients
Prawns and vegetables
- 500 g prawns
- 250 g okra, preferably the light-green ooru da bendekayi
- 1 raw mango
- Salt to taste
- Water, as needed for cooking, grinding and optional stock
For the coconut masala
- 1 cup coconut
- 6–7 Byadagi chillies
- 2 tbsp coriander seeds
- 1 tsp cumin seeds
- 8 peppercorns
- ¼ tsp fenugreek seeds
- ½ tsp mustard seeds
- A marble-sized ball of tamarind, adjusted to the sourness of the mango
- ½ tsp turmeric powder
- 5 garlic cloves
- ½ onion, chopped
For the onion tadka
- 1 large onion, chopped
- Coconut oil, as needed
Optional stock
- Cleaned shells from the prawns, and cleaned heads if available
- Water, as needed
Instructions
Method
- Shell, devein and clean the prawns. Set them aside. If making stock, clean the shells and any heads thoroughly, then boil them in a little water until the liquid reduces by half. Strain the stock before adding it to the curry.
- Cut the raw mango and okra. Boil them in water until almost cooked.
- While the vegetables cook, roast the coriander seeds, cumin seeds, fenugreek seeds, mustard seeds, peppercorns and Byadagi chillies.
- Grind the roasted spices with the coconut, turmeric, tamarind, chopped half-onion and garlic to a smooth paste, using a little water.
- Add the coconut masala to the vegetables, followed by the strained prawn stock if using. Add salt and bring the curry to a boil. Check the seasoning.
- Add the prawns and cook for around 3 minutes, until opaque and cooked through. Switch off the heat once they are cooked to avoid overcooking them.
- In a separate pan, brown the large chopped onion in coconut oil. Pour it over the curry and mix gently.
- Serve with steaming hot rice and happala.
Notes
- Adjust the tamarind to the sourness of the raw mango. In the original reel, the mango needed a little extra sourness.
- The shell stock is optional, but it adds a fuller seafood flavour. Always strain it before adding it to the curry.
- The source gives around 3 minutes for cooking the prawns; size affects cooking time, so check that they are cooked through.