Ingredients
½lbprawns,peeled and deveined
sea salt,to taste
½cupcoconut,grated
4Kashmiri chile peppers
1tbspcoriander seeds
3garlic cloves,peeled
5peppercorns
1tbspvegetable oil
1small onion,sliced
¼tspground turmeric
1½cupswater,or as needed
3ozokra bindhi,cut into thirds
3pcskokum,fruit from the mangosteen family
Preparation
Season prawns with sea salt.
Grind coconut, chile peppers, coriander seeds, garlic, and peppercorns together using a mortar and pestle until the masala is evenly orange.
Heat oil in a pot over medium heat; cook and stir onion until softened and lightly browned for 5 to 10 minutes.
Mix masala and turmeric into onion; cook until fragrant for about 1 minute. Add enough water to make a substantial and smooth gravy.
Bring the gravy to a boil; add prawns and okra and cook until prawns are cooked through and okra is tender for about 10 minutes.
Stir kokum into prawn mixture and return to a boil. Remove pot from heat and let stand.
