Name: Goan Prawn Pulao Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: Indian
Ingredients: ½ lb prawns; sea salt; ½ cup coconut; 4 Kashmiri chile peppers; 1 tbsp coriander seeds; 3 garlic cloves; 5 peppercorns; 1 tbsp Vegetable Oil; 1 small onion; ¼ tsp ground turmeric; 1½ cups water; 3 oz okra bindhi; 3 pcs kokum

Dive into the rich and flavorful world of Goan cuisine with this delightful prawn pulao. This dish combines the sweetness of coconut, the heat of Kashmiri chile peppers, and the unique tang of kokum, taking your taste buds on an unforgettable journey.

Photos of Goan Prawn Pulao Recipe

Some ingredients in this recipe might not be staples in every home kitchen. Kashmiri chile peppers offer a mild heat and vibrant color, while kokum adds a distinct tangy flavor unique to Goan cuisine. You may need to visit a specialty store for these items, along with fresh okra bindhi if it's not readily available at your local supermarket.

Ingredients for Goan Prawn Pulao Recipe

prawns: These are the main protein for the dish, providing a sweet and succulent flavor.

sea salt: Used to season the prawns and enhance the overall taste.

coconut: Adds a creamy texture and subtle sweetness to the masala.

Kashmiri chile peppers: These bring a mild heat and vibrant red color to the masala.

coriander seeds: Impart a warm, citrusy flavor.

garlic: Adds a robust and aromatic base to the masala.

peppercorns: Provide a hint of heat and depth to the spice mix.

vegetable oil: Used for cooking the onion and masala.

onion: Adds sweetness and depth to the dish when caramelized.

ground turmeric: Gives a warm, earthy flavor and yellow color to the gravy.

water: Helps to achieve the right consistency for the gravy.

okra bindhi: Adds a unique texture and flavor to the dish.

kokum: Infuses a tangy and slightly sour taste unique to Goan cuisine.

One reader, Clem Culp says:

The Goan prawn pulao recipe is a delightful blend of flavors! The coconut and spices create a rich, aromatic gravy that perfectly complements the prawns and okra. It's a comforting and delicious dish that's easy to make. Highly recommend!

Clem Culp

Key Techniques for Mastering Goan Prawn Pulao

How to grind spices: Use a mortar and pestle to grind coconut, chile peppers, coriander seeds, garlic, and peppercorns together until the mixture is evenly orange. How to cook onions: Heat oil in a pot over medium heat and cook the onion until it is softened and lightly browned, which should take about 5 to 10 minutes. How to make gravy: Mix the ground masala and turmeric into the cooked onions, then add enough water to create a substantial and smooth gravy. How to cook prawns and okra: Bring the gravy to a boil, add the prawns and okra, and cook until the prawns are cooked through and the okra is tender, which should take about 10 minutes. How to use kokum: Stir the kokum into the prawn mixture and bring it back to a boil before removing the pot from heat and letting it stand.

How To Make Goan Prawn Pulao

Get a taste of the flavors of Mumbai with this goan prawn pulao recipe. Made from fresh prawns seasoned with Kashmiri chile peppers and masala.

Preparation: 10 minutes

Cooking: 20 minutes

Total: 30 minutes

Serves:

Ingredients

½lbprawns,peeled and deveined
sea salt,to taste
½cupcoconut,grated
4Kashmiri chile peppers
1tbspcoriander seeds
3garlic cloves,peeled
5peppercorns
1tbspvegetable oil
1small onion,sliced
¼tspground turmeric
1½cupswater,or as needed
3ozokra bindhi,cut into thirds
3pcskokum,fruit from the mangosteen family

Instructions

Season prawns with sea salt.
Grind coconut, chile peppers, coriander seeds, garlic, and peppercorns together using a mortar and pestle until the masala is evenly orange.
Heat oil in a pot over medium heat; cook and stir onion until softened and lightly browned for 5 to 10 minutes.
Mix masala and turmeric into onion; cook until fragrant for about 1 minute. Add enough water to make a substantial and smooth gravy.
Bring the gravy to a boil; add prawns and okra and cook until prawns are cooked through and okra is tender for about 10 minutes.
Stir kokum into prawn mixture and return to a boil. Remove pot from heat and let stand.

Nutrition

Calories: 100.53kcal
Fat: 5.29g
Saturated Fat: 2.27g
Trans Fat: 0.02g
Monounsaturated Fat: 1.97g
Polyunsaturated Fat: 0.63g
Carbohydrates: 7.97g
Fiber: 2.23g
Sugar: 3.12g
Protein: 6.59g
Cholesterol: 47.63mg
Sodium: 385.10mg
Calcium: 52.41mg
Potassium: 251.27mg
Iron: 0.95mg
Vitamin A: 40.00µg
Vitamin C: 48.13mg

Expert Advice for Perfecting Goan Prawn Pulao

When grinding the coconut, chile peppers, coriander seeds, garlic, and peppercorns for the masala, ensure you achieve a fine, even consistency. This will help the flavors meld together more effectively, creating a more harmonious and aromatic gravy. Using a mortar and pestle allows you to control the texture better than a food processor, ensuring the spices release their essential oils and aromas.

Time-Saving Tips for Preparing Goan Prawn Pulao

Prep ingredients in advance: Measure and chop all ingredients like prawns, okra, and onion before you start cooking to streamline the process.

Use a food processor: Instead of a mortar and pestle, use a food processor to grind the coconut, chile peppers, coriander seeds, garlic, and peppercorns quickly.

Cook in batches: If you’re making a larger quantity, cook the prawns and okra in batches to ensure even cooking.

Pre-soak kokum: Soak the kokum in warm water while preparing other ingredients to save time and enhance flavor.

Substitute Ingredients For Goan Prawn Pulao Recipe

prawns - Substitute with chicken breast: Chicken breast can provide a similar texture and protein content, making it a good alternative for those who do not consume seafood.
sea salt - Substitute with kosher salt: Kosher salt has a similar flavor profile and can be used in the same quantity.
coconut - Substitute with coconut milk: Coconut milk can provide the same rich, creamy texture and flavor, though you may need to adjust the liquid content in the recipe.
kashmiri chile peppers - Substitute with paprika: Paprika offers a similar mild heat and vibrant color, making it a suitable replacement.
coriander seeds - Substitute with ground coriander: Ground coriander provides the same citrusy flavor, though you may need to use slightly less as it is more concentrated.
garlic cloves - Substitute with garlic powder: Garlic powder can offer a similar flavor, though you should use about half the amount as it is more potent.
peppercorns - Substitute with ground black pepper: Ground black pepper can provide the same spiciness, though you may need to adjust the quantity to taste.
vegetable oil - Substitute with olive oil: Olive oil is a healthy alternative that can provide a similar cooking medium and flavor.
onion - Substitute with shallots: Shallots offer a milder, sweeter flavor that can complement the dish well.
ground turmeric - Substitute with saffron: Saffron can provide a similar color and a unique, slightly different flavor, though it is more expensive.
water - Substitute with chicken broth: Chicken broth can add more depth of flavor to the dish.
okra bindhi - Substitute with green beans: Green beans can provide a similar texture and nutritional value.
kokum - Substitute with tamarind paste: Tamarind paste offers a similar tangy flavor that can replicate the taste of kokum.

Presentation Tips for a Delightful Goan Prawn Pulao

Serve smaller portion sizes: Present the Goan prawn pulao in a minimalist fashion, using a small, elegant bowl or plate to highlight the vibrant colors and textures of the dish.
Use decoration: Garnish with finely chopped fresh coriander and a few slices of red chili for a pop of color and a hint of spice.
Layer the ingredients: Arrange the prawns and okra artfully on top of the pulao, ensuring each component is visible and appealing.
Add a touch of luxury: Drizzle a small amount of coconut cream around the plate for a rich, creamy contrast to the spicy masala.
Incorporate texture: Sprinkle some toasted coconut flakes over the dish to add a crunchy element that complements the soft prawns and tender okra.
Highlight the kokum: Place a few pieces of kokum strategically around the plate to showcase this unique ingredient and add a burst of tangy flavor.
Use a vibrant base: Serve the pulao on a bright, contrasting plate, such as a deep blue or green, to make the colors of the dish stand out even more.
Finish with a flourish: Add a final touch of elegance with a delicate microgreen garnish, such as pea shoots or micro cilantro, to enhance the visual appeal and add a fresh, herbal note.

Essential Kitchen Tools for Making Goan Prawn Pulao

Mortar and pestle: Essential for grinding the coconut, chile peppers, coriander seeds, garlic, and peppercorns into a smooth masala paste.
Pot: Used for cooking the onions, masala, prawns, and okra together to create the flavorful pulao.
Wooden spoon: Ideal for stirring the onions and masala to ensure even cooking and to prevent sticking.
Measuring cups: Necessary for accurately measuring the coconut, water, and other ingredients to maintain the recipe's balance.
Knife: Used for chopping the onion finely to ensure it cooks evenly and blends well with the masala.
Cutting board: Provides a stable surface for chopping the onion and preparing other ingredients.
Stove: Required for heating the pot and cooking the ingredients at the correct temperature.
Serving spoon: Useful for serving the finished prawn pulao once it is ready to be enjoyed.

Storage and Freezing Guidelines for Goan Prawn Pulao

Let the goan prawn pulao cool completely before storing it in an airtight container in the refrigerator. It will keep fresh for up to 3-4 days.
If you want to freeze the pulao, transfer it to a freezer-safe container or a resealable plastic bag. Make sure to remove as much air as possible before sealing the bag to prevent freezer burn.
Label the container or bag with the date and contents, so you can easily keep track of when it was frozen.
When you're ready to eat the frozen pulao, thaw it in the refrigerator overnight. You can also defrost it in the microwave if you're in a hurry.
To reheat the pulao, transfer it to a microwave-safe dish and heat it in the microwave until it's heated through. You can also reheat it in a pan on the stovetop over medium heat, stirring occasionally, until it's hot and steaming.
If the pulao seems a bit dry after reheating, you can add a splash of water or coconut milk to help moisten it up.
Avoid refreezing the pulao once it's been thawed, as this can affect its texture and quality. It's best to only thaw and reheat the amount you plan to eat at one time.

How To Reheat Leftover Goan Prawn Pulao

Reheat the leftover goan prawn pulao in a microwave-safe dish, covered with a damp paper towel to prevent the rice from drying out. Microwave on high for 1-2 minutes, stirring halfway through, until the pulao is heated through and steaming.
For a stovetop method, place the leftover pulao in a non-stick pan with a tight-fitting lid. Add a splash of water or coconut milk to help rehydrate the rice and prevent sticking. Heat over medium-low heat, stirring occasionally, until the pulao is heated through and the liquid is absorbed, about 5-7 minutes.
To reheat in an oven, preheat the oven to 350°F (175°C). Transfer the leftover pulao to an oven-safe dish, cover with foil, and bake for 15-20 minutes, or until the pulao is heated through. Remove the foil for the last 5 minutes of reheating to allow any excess moisture to evaporate and the top to crisp up slightly.
For a quick and easy reheating method, place the leftover pulao in a steamer basket over boiling water. Cover and steam for 5-7 minutes, or until the pulao is heated through and the prawns are warm. This method helps to retain the moisture and texture of the dish.
If you have a rice cooker with a reheating function, you can also use this to reheat the leftover pulao. Simply transfer the pulao to the rice cooker, add a small amount of water if needed, and use the reheating setting according to the manufacturer's instructions.

Interesting Trivia About Goan Prawn Pulao

A unique aspect of this Goan prawn pulao recipe is the use of kokum, a fruit native to the Western Ghats of India. Kokum adds a distinctive tangy flavor and is often used in Goan cuisine to balance the richness of seafood dishes.

Budget-Friendly: Making Goan Prawn Pulao at Home

The Goan prawn pulao recipe is moderately cost-effective. The primary ingredients, such as prawns, coconut, okra, and kokum, can be slightly pricey depending on the season and location. However, the use of common spices like coriander seeds and turmeric balances the cost. For a household of 4, the approximate cost is around $20-$25. Overall Verdict: 7/10.

Is Goan Prawn Pulao Healthy or Unhealthy?

The Goan prawn pulao recipe is a relatively healthy dish, offering a balance of protein, vegetables, and spices. Here's a breakdown of the recipe's health aspects:

Prawns are a lean source of protein, low in calories, and rich in essential nutrients like selenium, zinc, and vitamin B12
Okra is a nutrient-dense vegetable, providing fiber, vitamins (A, C, and K), and minerals (calcium, iron, and magnesium)
Coconut, although high in saturated fat, contains medium-chain triglycerides (MCTs) that are easily digestible and may boost metabolism
Spices like turmeric, coriander, and garlic have anti-inflammatory and antioxidant properties, which can support overall health

However, there are a few areas where the recipe could be improved to enhance its nutritional value:

Use a healthier cooking oil, such as olive oil or coconut oil, instead of vegetable oil
Increase the amount of okra or add other nutrient-dense vegetables like spinach, bell peppers, or tomatoes to boost the dish's fiber and vitamin content
Reduce the amount of coconut used, as it is high in saturated fat, or opt for a lighter version like reduced-fat coconut milk
Serve the pulao with a side of fresh salad or a yogurt-based raita to add more vegetables and probiotics to the meal

Editor's Opinion: Why Goan Prawn Pulao Is a Must-Try

This Goan prawn pulao recipe showcases a vibrant blend of flavors with its use of fresh coconut, Kashmiri chile peppers, and kokum. The masala paste, made from scratch, promises a rich and aromatic base. However, the recipe lacks rice, which is essential for a pulao. Adding basmati rice and adjusting the water quantity would complete the dish. The inclusion of okra adds a unique texture, while the kokum provides a tangy finish. Overall, it's a promising dish that needs the addition of rice to truly be a pulao.

Enhance Your Goan Prawn Pulao Recipe with These Unique Side Dishes:

Mango Chutney: Mango Chutney: Elevate your Goan Prawn Pulao with a burst of tropical sweetness. This tangy and spicy condiment will add a delightful contrast to the rich flavors of the pulao, making each bite a harmonious blend of savory and sweet.

Cucumber Raita: Cucumber Raita: Cool and refreshing, this yogurt-based side dish will balance the heat from the Kashmiri chile peppers in your pulao. The crisp cucumber and creamy yogurt create a soothing accompaniment that enhances the overall dining experience.

Papadum: Papadum: Add a crunchy element to your meal with these crispy lentil wafers. Their light and airy texture provides a delightful contrast to the hearty prawn pulao, making each bite an exciting mix of textures.

Pickled Vegetables: Pickled Vegetables: A medley of pickled carrots, radishes, and cauliflower will bring a zesty and tangy flavor profile to your plate. These vibrant vegetables not only add color but also a refreshing bite that complements the rich and aromatic pulao.

Gulab Jamun: Gulab Jamun: End your meal on a sweet note with these soft and syrupy dessert balls. Their rose-flavored syrup and cardamom essence will provide a delightful contrast to the savory prawn pulao, leaving your taste buds thoroughly satisfied.

Discover Delicious Alternatives to Goan Prawn Pulao

Goan Fish Curry: Dive into the rich flavors of Goa with this aromatic fish curry. The blend of coconut milk, spices, and fresh fish will transport your taste buds straight to the coastal paradise.

Chicken Xacuti: Experience the bold and complex flavors of Chicken Xacuti, a traditional Goan dish. This recipe features a unique blend of roasted spices, coconut, and tender chicken, creating a symphony of taste in every bite.

Vegetable Vindaloo: For a vegetarian twist, try Vegetable Vindaloo. This spicy and tangy dish combines a medley of seasonal vegetables with a robust vindaloo sauce, making it a hearty and satisfying meal.

Goan Crab Curry: Indulge in the succulent flavors of Goan Crab Curry. Fresh crab meat is simmered in a fragrant coconut-based gravy, infused with spices and kokum, delivering a taste of the sea with every spoonful.

Prawn Balchao: Savor the tangy and spicy delight of Prawn Balchao. This Goan delicacy features prawns marinated in a fiery balchao paste, made with vinegar, spices, and tomatoes, perfect for those who love a kick in their meal.

Perfect Appetizers and Desserts for a Goan Prawn Pulao Meal

Appetizers:

Spicy Shrimp Skewers: Elevate your dining experience with these spicy shrimp skewers. Marinate the shrimp in a blend of lime juice, garlic, and chili flakes to infuse them with a zesty kick. Grill them to perfection, ensuring they are charred just right. Serve with a side of cooling yogurt dip to balance the heat, and garnish with fresh cilantro for a burst of color and flavor.

Stuffed Mushrooms: Delight your guests with these stuffed mushrooms. Hollow out large button mushrooms and fill them with a savory mixture of cream cheese, herbs, and breadcrumbs. Bake until the mushrooms are tender and the filling is golden brown. Top with a sprinkle of parmesan cheese and a dash of paprika for an extra layer of flavor and a touch of elegance.

Desserts:

Mango Sticky Rice: Imagine a delightful fusion of tropical mango and creamy coconut in a dessert that will transport you straight to the beaches of Thailand. The sticky rice is cooked to perfection, absorbing the rich flavors of coconut milk and a hint of palm sugar. Topped with fresh, juicy slices of mango and a sprinkle of toasted sesame seeds, this dessert is both visually stunning and incredibly satisfying. Serve it warm or chilled, and watch your guests savor every bite.

Chocolate Lava Cake: Indulge in the ultimate chocolate experience with a decadent chocolate lava cake. This dessert features a rich, molten chocolate center that oozes out as you cut into the cake, creating a mesmerizing contrast with the soft, spongy exterior. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream to balance the intense chocolate flavor. Garnish with a dusting of powdered sugar and a few fresh berries for a touch of elegance. Perfect for special occasions or a romantic dinner, this dessert is sure to impress.

Why trust this Goan Prawn Pulao Recipe:

This Goan prawn pulao recipe is a delightful blend of authentic flavors and traditional techniques. The use of fresh prawns seasoned with sea salt ensures a burst of oceanic taste, while the coconut and Kashmiri chile peppers provide a rich, aromatic masala. The inclusion of kokum adds a unique tangy twist, making this dish truly special. Trust this recipe for its balance of spices and the perfect harmony of okra and prawns, promising a satisfying and flavorful meal.

Share your thoughts on the Goan Prawn Pulao Recipe in the Recipe Sharing forum and let us know if you have any tips or variations to make this dish even more delicious!

FAQ:

How do I make sure the prawns are cooked perfectly?

To ensure the prawns are cooked perfectly, keep an eye on their color. They should turn pink and opaque. Overcooking can make them rubbery, so about 10 minutes in the boiling gravy should be just right.

Can I use frozen prawns for this recipe?

Yes, you can use frozen prawns. Just make sure to thaw them completely and pat them dry before seasoning with sea salt.

What can I use as a substitute for kokum?

If you can't find kokum, you can use tamarind paste as a substitute. It will give a similar tangy flavor to the dish.

Is there a way to make this dish less spicy?

Absolutely! You can reduce the number of Kashmiri chile peppers or remove the seeds before grinding them. This will lower the heat level without compromising the flavor too much.

Can I add other vegetables to this pulao?

Sure thing! You can add vegetables like bell peppers, peas, or carrots. Just make sure they are cut into small pieces so they cook evenly with the prawns and okra.