Vendakka – Chemmeen Curry / Okra Prawns Curry


250 gm prawns, cleaned
12-15 okra / vendakka, chopped
1 cup grated coconut
1 tsp fennel seeds
1/2 tsp turmeric powder
2 large onions, thinly sliced
2 medium tomatoes, chopped
2 green chillies, slit
2 tsp kashmiri chilli powder
2 tsp coriander powder
salt to taste
1 tsp mustard seeds
1 sprig curry leaves
2 1/2-3 tbsp oil


  1. Grind grated coconut with fennel seeds and turmeric powder to a smooth paste adding 1/2 cup of water and keep it aside.
  2. Heat 1 1/2 tbsp oil in a pan and add sliced onions, chopped tomatoes, slit green chillies and salt and cook covered at medium flame for about 5 minutes till tomatoes turn soft.
  3. Add kashmiri chilli powder, coriander powder and cleaned prawns to this and mix well and cook covered until prawns are almost cooked. (Add little water if the gravy is dry..)
  4. Add the chopped okra and cook at low-medium flame until the okra is cooked and is tender.
  5. Now add the coconut paste, mix well and heat for 4-5 minutes. Adjust the salt..
  6. Heat 1 tbsp oil in a pan and splutter mustard seeds and curry leaves. Pour this into the curry and mix well. Serve hot with rice….

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