Steps to Make Sauteed Tiger Prawns

Goan Prawn Pulao

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Recipe Summary Goan Prawn Pulao

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

Ingredients | Sauteed Tiger Prawns

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)

Directions

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.

Optionally you could used coconut milk instead of the grated coconut.

Info | Sauteed Tiger Prawns

prep: 10 mins cook: 20 mins total: 30 mins Servings: 6 Yield: 6 servings

TAG : Goan Prawn Pulao

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