Mangalorean Style Sungta and Bhendi Chi Curry | Okra and Prawns Curry - Seafood

This dish is known as the Bhendi ani Sungta chi curry, that’s what we call it at home. Its been one of the dishes we have virtually grown up on. That is typical Mangalorean Catholic style recipe. We Mangaloreans like to add the vegetable  to certain fish/meat.

My dad used to say the main reason for this was is olden days people had huge family, and to feed so many mouths was not an easy task meat/certain fish was always mixed with vegetables so that the dish could be stretched for the entire day. It makes sense to me today. This curry is popular in many homes. We call this as an ultimate curry that goes well with steamed rice. This is a simple delicious and mildly spiced curry. In Mangalorean home, no lunch meal is complete without the Curry and rice. So here’s the authentic Mangalorean Sungta ani Bhendi chi kadi.

List of ingredients

12-15 bhendi/Lady fingers/Okra
20 Prawns
1 3/4 tsp coriander seeds
8 peppercorns
1 tsp cumin seeds
8-10 red chilly (I have mixed Kashmiri as well as beg chilly)
4 pods of garlic
1 small onion
Small piece of tamarind
1 tsp turmeric powder
1 cup of coconut
1/4 tsp methi seeds
1 onion
Oil as required
Salt as per taste

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