Goan Prawn Pulao Recipe

Goan Prawn Pulao Recipe

  • 1/2 pound prawns, peeled and deveined
  • sea salt to taste
  • 1/2 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
  • 1/4 teaspoon ground turmeric
  • 1 1/2 cups water, or as needed
  • 3 ounces okra (bindhi), cut into thirds
  • 3 pieces kokum (fruit from the mangosteen family)
  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.