Juicy prawns simmered in a creamy, fragrant coconut milk gravy, spiced with classic South Indian flavors. A comforting and quick curry that's perfect with steamed rice or appams.
Prep15 min
Cook25 min
Servings4
Serving size: 1 serving
367cal
29gprotein
14gcarbs
23g
Ingredients
500 g prawns (large, shelled and deveined)
2 tbsp coconut oil
1 pcs onion (large, finely chopped)
1 tbsp ginger garlic paste
2 pcs green chilli (slit lengthwise)
2 pcs tomatoes (medium, finely chopped)
0.5 tsp turmeric powder
1 tsp kashmiri red chilli powder (for color and mild heat)
Fluffy, slightly sweet steamed rice cakes from Goa, made with a fermented batter of rice and coconut. Sannas are a perfect, cloud-like accompaniment to spicy Goan curries like sorpotel or vindaloo, expertly soaking up every drop of delicious gravy.
Creamy Prawn Curry with fluffy Sanna - an aromatic, protein-packed and perfectly spiced soul-satisfying meal!
This goan dish is perfect for breakfast. With 814.81 calories and 36.63g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 cup
thin coconut milk
(second extract or diluted canned milk)
1 cup thick coconut milk (first extract or canned full-fat milk)
1 tsp tamarind paste (or 2-3 pieces of kokum)
1 tsp mustard seeds
10 pcs curry leaves (from one sprig)
1.25 tsp salt
2 tbsp coriander leaves (chopped, for garnish)
Instructions
1
Marinate the prawns: In a mixing bowl, combine the prawns with 1/4 tsp of turmeric powder, 1/2 tsp of red chili powder, and 1/2 tsp of salt. Toss well to coat the prawns evenly. Set aside to marinate for at least 15 minutes.
2
Sauté aromatics and build the masala base: Heat coconut oil in a wide pan or kadai over medium heat. Add the mustard seeds and let them splutter. Add the curry leaves and finely chopped onions. Sauté for 4-5 minutes until the onions become soft and translucent. Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until fragrant. Add the chopped tomatoes and cook for 5-6 minutes, until they break down and become mushy.
3
Cook the spices and create the gravy: Add the remaining turmeric powder, red chili powder, and coriander powder to the pan. Stir and cook for 1-2 minutes until the raw smell of the spices disappears. Pour in the thin coconut milk, tamarind paste, and the remaining salt. Mix well. Bring the gravy to a gentle simmer and let it cook for 3-4 minutes to allow the flavors to combine.
4
Cook the prawns and finish the curry: Gently add the marinated prawns to the simmering gravy. Cook for 5-7 minutes, stirring occasionally, until the prawns turn pink and are just cooked through. Do not overcook. Reduce the heat to low and stir in the thick coconut milk. Warm the curry gently for 1-2 minutes. Make sure it does not come to a rolling boil to prevent curdling.
5
Garnish and serve the curry: Turn off the heat. Garnish with freshly chopped coriander leaves. Serve the Coconut Prawn Curry hot with steamed rice, appam, or idiyappam.
Servings4
Serving size: 1 serving
448cal
7gprotein
76gcarbs
12gfat
Ingredients
300 g Idli Rice (Also known as parboiled rice.)
40 g Thick Poha (Use thick flattened rice flakes for best results.)
100 g Fresh Grated Coconut (Fresh coconut is essential for authentic flavor and texture.)
1 tsp Active Dry Yeast
2 tbsp Sugar (Adjust to your preferred sweetness.)
60 ml Warm Water (For activating yeast. Must be lukewarm, around 40-43°C (105-110°F).)
150 ml Water (For grinding the batter. Add gradually as needed.)
0.75 tsp Salt
1 tbsp Oil (For greasing the molds. Any neutral oil will work.)
Instructions
1
Soak Rice and Poha (4-6 hours)
Rinse the idli rice and thick poha separately under cool running water until the water runs clear.
Combine the rinsed rice and poha in a large bowl.
Add enough water to cover the mixture by at least 2 inches. Cover the bowl and let it soak for a minimum of 4 hours, or up to 6 hours.
2
Grind the Batter (10 minutes)
Thoroughly drain all the water from the soaked rice and poha mixture.
Transfer the mixture to a high-speed blender or a wet grinder.
Add the fresh grated coconut. Start grinding, adding the 150ml of water for grinding gradually until you achieve a smooth, thick, and slightly grainy batter, similar to the consistency of idli batter.
3
Activate Yeast and Ferment Batter (1-2 hours)
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and set aside for 5-10 minutes until the mixture becomes frothy and bubbly, indicating the yeast is active.
Pour the activated yeast mixture into the ground batter. Add the salt.
Using a whisk or your clean hands, mix everything together thoroughly for about a minute to incorporate air.
Cover the bowl with a lid or plastic wrap and place it in a warm, draft-free spot to ferment for 1 to 2 hours. The batter should rise, become bubbly, and almost double in volume.
4
Steam the Sannas (15 minutes per batch)
Prepare your steamer by adding 2-3 inches of water to the bottom pot and bringing it to a rolling boil.
While the water heats, lightly grease your sanna molds, idli plates, or small steel bowls (katoris) with oil.
Gently stir the fermented batter once or twice. Do not overmix, as this will deflate the air pockets.
Pour the batter into the greased molds, filling them about 3/4 full to allow space for them to rise.
Carefully place the molds in the steamer. Wrap the steamer lid with a clean kitchen towel to prevent condensation from dripping onto the sannas. Cover and steam on medium-high heat for 12-15 minutes.
5
Cool and Serve (5 minutes)
Turn off the heat. Let the steamer stand for 2 minutes before opening the lid to prevent the sannas from deflating.
To check for doneness, insert a toothpick or skewer into the center of a sanna; it should come out clean.
Carefully remove the molds from the steamer and let them cool for another 2-3 minutes.
Run a knife or spoon around the edges of the sannas to loosen them and gently demold.
Serve the hot, fluffy sannas immediately with Goan pork sorpotel, chicken xacuti, or coconut chutney.
