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)
- 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.
