Prawn with Bhindi & Bimli

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Apr. 18, 2016

Karen Ahmed is a passionate home cook that loves an adventure. From traditional tried and true recipes to trying brand new ones, you can be sure she'll make it easy peasy for you to follow.


Large shrimp/Medium shrimp 300 Gram
Okra/Bhindi 300 Gram
Bimblims 10
Onion 1 , finely sliced and crushed with 1 teaspoon of salt
Salt To Taste
Kashmiri chilis 5
Coriander seeds 3 Tablespoon
Cumin seeds 1 Teaspoon
Peppercorn 1 Teaspoon
Turmeric powder 1 Teaspoon
Fresh grated coconut 1 Cup (16 tbs)
Garlic cloves 5
Coconut oil 2 Tablespoon



1.  Heat 2 tbsps coconut oil and sauté the masala paste on one side and the onions and salt on the other side.

2.  When the onions are nice and golden brown, Add the Okra and Bimlis , a little water, cover and cook.

3.  Lastly I will add the prawn or shrimp. I’m adding these at the end so I don’t over cook these.



4.  And they are ready to serve with some rice.




Usually when I clean shrimp, I save the shells, sauté them with a bit of oil, add a little water and boil the shells. The stock is concentrate and flavorful and I will add this to the curry instead of water. 

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4