Goan Prawn Pulao Recipes

GOAN PRAWN PULAO (PILAF)

Steps:

• Marinate the prawns in ½ teaspoon salt, lime juice and turmeric powder for 15 minutes
• Heat the cooking pot with the ghee. When it melts, add the whole spices, once they turn fragrant, add in the onions, sautee´until they become soft and light brown. Next add the ginger garlic pastes and chilis, cook for couple minutes and then add the tomato
• Once the tomatoes soften, add the vegetables and spice powders. Cover and cook for 4-5 minutes and then throw in the prawns, mix well and cook for 2 minutes*
• Next, add the soaked rice and coriander leaves. Mix well but gently, so as to not break the rice grains
• Now add the coconut milk, water and salt to taste, give it another mix. Be mindful that the prawns also have salt due to the marination. Cook this on high flame until the water and coconut milk from the surface dries up
• Then cover with the cooking pot with a lid an cook on the lowest flame for another 8 minutes. Once done, remove the pot from the heat and let it sit for 10 minutes before serving
• Garnish your delicious Goan prawns pulao with fresh coconut and coriander leaves and serve. Enjoy!

GOAN PRAWN PULAO

Steps:

• Season prawns with sea salt.
• Grind coconut, chile peppers, coriander seeds, garlic, and peppercorns together using a mortar and pestle until masala is evenly orange.
• 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.
• 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.