A vibrant and tangy curry from the coastal paradise of Goa. Succulent prawns are simmered in a fragrant coconut base, spiced with a freshly ground masala of red chilies, coriander, and tamarind. A perfect partner for steamed rice.
Prep20 min
Cook25 min
Soak15 min
Servings4
Serving size: 1 cup
306cal
28gprotein
18gcarbs
Ingredients
500 g Prawns (Medium-sized, cleaned and deveined)
1 cup Fresh Grated Coconut (Can use frozen, thawed)
4 pcs Kashmiri Red Chilies (Dried, for color)
4 pcs Spicy Red Chilies (Dried, e.g., Byadgi or Guntur)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A refreshing and tangy pink-hued drink from the Konkan coast. Made with coconut milk and sour kokum, this digestive cooler is the perfect balance to a spicy meal.
About Goan Prawn Curry, Steamed Basmati Rice and Sol Kadhi
Aromatic, protein-packed Goan Prawn Curry with rice and gut-friendly Solkadhi. Soul-satisfying!
This goan dish is perfect for dinner. With 702.3599999999999 calories and 34.58g of protein per serving, it's a nutritious choice for your meal plan.
15gfat
1 tbsp
Tamarind Paste
(Seedless)
2 tbsp Coconut Oil
1 pcs Onion (Medium, finely chopped)
1 pcs Tomato (Medium, finely chopped)
2 pcs Green Chilies (Slit lengthwise)
1.5 cup Water (For the curry)
1.25 tsp Salt (Or to taste)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Prepare the Masala Paste
In a small bowl, soak both types of dried red chilies and the tamarind paste in 1/2 cup of warm water for 15 minutes to soften them.
Transfer the soaked chilies and tamarind (along with their soaking water) to a grinder jar. Add the grated coconut, coriander seeds, cumin seeds, turmeric powder, garlic cloves, and ginger.
Grind everything to a very smooth, fine paste. Add a few extra tablespoons of water if necessary to facilitate grinding, but aim for a thick consistency.
2
Sauté Aromatics
Heat coconut oil in a wide pan or kadai over medium heat.
Add the finely chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.
Add the chopped tomato and cook for another 3-4 minutes, stirring occasionally, until it turns soft and mushy.
3
Cook the Masala
Add the ground masala paste to the pan with the onions and tomatoes.
Stir well to combine and cook the masala for 5-7 minutes, stirring frequently to prevent sticking.
Continue cooking until the raw smell of the spices disappears and you see oil beginning to separate from the sides of the paste.
4
Simmer the Curry
Pour in 1.5 cups of water and add salt to taste. Stir thoroughly until the masala is well incorporated into the water.
Bring the curry to a gentle boil. Once it starts bubbling, reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes to allow the flavors to meld together.
5
Add and Cook the Prawns
Gently add the cleaned and deveined prawns and the slit green chilies to the simmering curry.
Stir to coat the prawns in the gravy. Cook for just 3-5 minutes, or until the prawns turn pink and curl up.
Be careful not to overcook them, as they will become tough and rubbery.
6
Garnish and Serve
Turn off the heat. Garnish the curry with freshly chopped coriander leaves.
Let it rest for 5 minutes before serving. Serve hot with steamed rice or Goan pav (bread rolls).
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare Kokum Extract
In a medium bowl, soak the kokum pieces in 1 cup of warm water for about 15-20 minutes. This will soften them and help release their flavor.
After soaking, use your hands to squeeze the kokum pieces thoroughly in the water to extract all the tangy juice.
Strain this liquid through a fine-mesh sieve into a large mixing bowl. Discard the squeezed kokum pulp.
2
Extract Fresh Coconut Milk
While the kokum is soaking, add the fresh grated coconut, green chilies, ginger, and garlic to a blender.
Pour in 1 cup of water and blend on high for 1-2 minutes until you have a smooth, thick paste.
Line a sieve with a muslin cloth and place it over a bowl. Pour the coconut mixture into the cloth and squeeze tightly to extract the thick, first-press coconut milk. Collect this in the bowl.
Transfer the leftover coconut pulp back to the blender, add the remaining 1 cup of water, and blend again for 30-40 seconds. Strain this through the same muslin cloth to get the thin, second-press coconut milk.
Combine both the thick and thin coconut milk extracts.
Gently pour the freshly extracted coconut milk into the bowl containing the strained kokum extract.
Stir well to combine. You will see the mixture turn into a beautiful, pale pink color.
Add salt to taste and stir until it is completely dissolved.
4
Prepare the Tempering (Tadka)
Heat the coconut oil in a small pan (tadka pan) over medium heat. The oil is ready when a mustard seed sizzles upon contact.
Add the mustard seeds and let them splutter, which should take about 30 seconds.
Add the cumin seeds and hing, and sauté for another 10 seconds.
Finally, add the curry leaves. Be careful as they will crackle. Sauté until they become crisp, about 15-20 seconds.
5
Finish and Serve
Immediately pour the hot tempering over the prepared Sol Kadhi. Stir gently to incorporate the flavors.
Garnish with finely chopped coriander leaves.
For the best taste, chill the Sol Kadhi in the refrigerator for at least 30 minutes before serving. Serve cold as a digestive drink after a meal or as a refreshing accompaniment.
