Goan Prawn Pulao recipe

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Ingredients

½ pound prawns, peeled and deveined
sea salt to taste
½ cup grated coconut
4 Kashmiri chile peppers
1 tablespoon coriander seeds
3 cloves garlic, peeled
5 peppercorns
1 tablespoon vegetable oil
1 small onion, sliced
¼ teaspoon ground turmeric
1 ½ cups water, or as needed
3 ounces okra (bindhi), cut into thirds
3 pieces kokum (fruit from the mangosteen family)

Nutrition Info

101.6 calories
carbohydrate: 7.7 g
cholesterol: 57.5 mg
fat: 5.2 g
fiber: 2 g
protein: 7.2 g
saturatedFat: 2.5 g
servingSize: -
sodium: 125.4 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Season prawns with sea salt.

  2. Grind coconut, chile peppers, coriander seeds, garlic, and peppercorns together using a mortar and pestle until masala is evenly orange.

  3. Heat oil in a pot over medium heat, cook and stir onion until softened and lightly browned, 5 to 10 minutes. Mix masala and turmeric into onion, cook until fragrant, about 1 minute. Add enough water to make a substantial and smooth gravy.

  4. Bring gravy to a boil, add prawns and okra and cook until prawns are cooked through and okra is tender, about 10 minutes. Stir kokum into prawn mixture and return to a boil. Remove pot from heat and let stand.

Recipe Yield

6 servings

Recipe Note

Prawn curry is a dish that is eaten on a regular everyday basis with white rice among the Goan/Konkan community.

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