Name: Authentic Goan Shrimp Pulao Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: US
Ingredients: 0.5 pound prawns, peeled and deveined; Sea salt to taste; 0.5 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; 0.25 teaspoon ground turmeric; 1.5 cups water, or as needed; 3 ounces okra (bindhi), cut into thirds; 3 pieces kokum (fruit from the mangosteen family)

Embark on a culinary journey to the sun-kissed shores of Goa with this vibrant prawn pulao. Aromatic spices dance with succulent prawns and creamy coconut, creating an unforgettable symphony of flavors that will transport your taste buds to paradise.

Follow The Directions

01

Step

Season prawns with sea salt to taste. (2 minutes)

02

Step

Grind coconut, chile peppers, coriander seeds, garlic, and peppercorns together using a mortar and pestle until a vibrant, evenly orange masala forms. (15 minutes)

03

Step

Heat oil in a pot over medium heat. Add the sliced onion and cook, stirring occasionally, until softened and lightly browned. (5-10 minutes)

04

Step

Mix the prepared masala and ground turmeric into the softened onion. Cook until fragrant, allowing the spices to bloom. (1 minute)

05

Step

Add enough water to create a substantial and smooth gravy. (2 minutes)

06

Step

Bring the gravy to a boil. Gently add the seasoned prawns and okra. Cook until the prawns are cooked through and the okra is tender. (10 minutes)

07

Step

Stir in the kokum pieces and return the mixture to a boil. (2 minutes)

08

Step

Remove the pot from heat and let stand for a few minutes to allow the flavors to meld. (5 minutes)

For a richer flavor, use coconut oil instead of vegetable oil.
Adjust the amount of Kashmiri chile peppers according to your spice preference. Remember that Kashmiri chiles are prized more for their color than their heat.
Freshly grated coconut will provide the best flavor and texture, but unsweetened desiccated coconut can be used as a substitute.
Kokum provides a unique tartness to the dish. If unavailable, substitute with a squeeze of lime juice at the end of cooking.
Serve hot with steamed basmati rice and a side of your favorite Indian bread.

Addie Bahringer

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