Goan Prawn Pulao Recipes

GOAN PRAWN PULAO

Goan Prawn Pulao image

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

Provided by Louella

Categories World Cuisine Recipes Asian Indian

Time 30m

Yield 6

Number Of Ingredients 13

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)

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.

Nutrition Facts : Calories 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, Sodium 125.4 mg, Sugar 1.1 g

AMAZINGLY GOOD PRAWN PULAO

Amazingly Good Prawn Pulao image

Make and share this Amazingly Good Prawn Pulao recipe from Food.com.

Provided by Charishma_Ramchanda

Categories One Dish Meal

Time 1h25m

Yield 4-5 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 cups basmati rice (long grain)
600 g headless prawns
2 medium onions
3 -5 sprigs fresh coriander leaves
2 green chilies
2 tablespoons oil
2 bay leaves
2 cloves
1 inch cinnamon stick
2 green cardamoms
2 black cardamom pods
1/2 teaspoon turmeric powder
1 teaspoon lemon juice
3 tablespoons coconut milk
salt
1 tablespoon fresh coconut, for garnishing (scraped)

Steps:

Pick, wash and soak rice in 3 cups of water for 30 minutes.
Drain.
Keep aside.
Peel, wash and thinly slice onions.
Clean and wash the corriander leaves.
Wash and slit the green chillies.
Shell, de-vein and wash prawns extremely well.
Now, heat oil in a thick-bottom pan.
Add bay leaves, cloves, cinnamon, green cardamoms and black cardamoms.
Stir-fry for a minute.
Add onions.
Saute until they turn pink.
Add 3 cups of water, turmeric powder, lemon juice and green chillies.
Bring to a boil.
Add rice.
After a minute, stir in prawns, salt to taste and coconut milk.
Stir till the rice absorbs all the water.
Cover with a lid.
Cook on low flame till the rice and prawns are fully cooked.
Garnish with finely chopped fresh corriander leaves and freshly scraped coconut.
Serve hot!

Nutrition Facts : Calories 482.5, Fat 13.3, SaturatedFat 4, Cholesterol 189, Sodium 860.2, Carbohydrate 63.1, Fiber 3.9, Sugar 4.2, Protein 27.3

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