A vibrant and tangy prawn curry from the coastal region of Mangalore. This dish features a rich, aromatic coconut-based gravy spiced with roasted red chilies and tamarind, a perfect pairing with steamed rice or neer dosa.
Prep20 min
Cook25 min
Soak15 min
Servings4
Serving size: 1 serving
370cal
28gprotein
18gcarbs
Ingredients
500 g Prawns (Cleaned and deveined)
3 tbsp Coconut Oil (Divided)
2 tbsp Coriander Seeds
1 tsp Cumin Seeds
0.25 tsp Fenugreek Seeds
1 tsp Black Peppercorns
7 pcs Dried Byadgi Chilies (Soak in hot water for 15 minutes before grinding)
1 small Onion (Roughly chopped, for the masala paste)
Experience the soul of Assam with Joha Bhaat, a fragrant steamed rice made from the unique, short-grain Joha rice. Celebrated for its delicate, popcorn-like aroma and soft, fluffy texture, it serves as the perfect canvas for rich Assamese curries, dals, and pitikas.
A unique and traditional Assamese delicacy made with raw papaya and an alkaline base called 'khar'. This simple, soupy curry has a distinct savory and earthy flavor, and is traditionally enjoyed as the first course with steamed rice to cleanse the palate.
About Mangalorean Prawn Curry, Joha Bhaat and Papaya Khar
Aromatic Joha Bhaat with perfectly spiced Koni Anja & gut-friendly Papaya Khar – a tangy delight!
This assamese dish is perfect for lunch. With 760.1800000000001 calories and 33.76g of protein per serving, it's a nutritious choice for your meal plan.
22gfat
1 inch
Ginger
(Peeled and roughly chopped)
0.5 tsp Turmeric Powder
1.5 cup Grated Coconut (Fresh or thawed frozen)
2 tbsp Tamarind Pulp (Extracted from a small lime-sized ball of tamarind)
1 sprig Curry Leaves
1.5 cup Water (Divided - 0.5 cup for grinding and 1 cup for gravy)
1.5 tsp Salt (Or to taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare Masala Ingredients
Soak the dried Byadgi chilies in hot water for 15-20 minutes to soften them. This helps in achieving a smooth paste.
While the chilies soak, prepare the tamarind pulp if using whole tamarind.
2
Roast Spices
Heat 1 tbsp of coconut oil in a small pan over low-medium heat.
Add coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns. Roast for 1-2 minutes until they become fragrant, stirring continuously.
Add the roughly chopped small onion, garlic cloves, and ginger. Sauté for 3-4 minutes until the onion softens. Turn off the heat and let the mixture cool completely.
3
Grind the Masala Paste
In a high-speed blender, combine the cooled roasted spice mixture, soaked and drained red chilies, grated coconut, turmeric powder, and tamarind pulp.
Add 1/2 cup of water and grind to a very smooth, fine paste. Scrape down the sides as needed. The paste should be completely smooth for the best gravy texture.
4
Cook the Curry Base
Heat the remaining 2 tbsp of coconut oil in a heavy-bottomed pot or kadai over medium heat.
Add the finely chopped medium onion and sauté for 6-8 minutes until it turns soft and golden brown.
Add the curry leaves and sauté for another 30 seconds until they sizzle and release their aroma.
5
Simmer the Gravy
Add the ground masala paste to the pot. Stir well and cook for 5-7 minutes, stirring occasionally, until the raw smell disappears and oil begins to separate from the sides of the paste.
Pour the remaining 1 cup of water into the blender jar, swirl it around to collect any leftover paste, and add this water to the pot. Add salt and mix well.
Bring the curry to a gentle boil, then reduce the heat and let it simmer for 5 minutes for the flavors to meld.
6
Cook the Prawns
Gently add the cleaned and deveined prawns to the simmering gravy.
Cook for just 3-5 minutes, or until the prawns turn pink and curl up. Do not overcook, as they will become tough and rubbery.
Turn off the heat as soon as the prawns are cooked.
7
Garnish and Serve
Garnish with freshly chopped coriander leaves.
Serve hot with steamed rice, neer dosa, or sannas (steamed rice cakes).
Servings
4
Serving size: 1 serving
269cal
5gprotein
57gcarbs
1gfat
Ingredients
1.5 cup Joha Rice (Rinse well before use)
3 cup Water (For cooking the rice)
0.5 tsp Salt
1 tsp Ghee (Optional, for aroma and flavor)
Instructions
1
Rinse and Soak the Rice
Gently wash 1.5 cups of Joha rice under cool running water 2-3 times, until the water is mostly clear. Be careful not to be too vigorous to avoid breaking the delicate grains.
Drain the water completely. In a bowl, soak the washed rice in 3 cups of fresh water for at least 30 minutes. This step is crucial for achieving a fluffy texture.
2
Cook the Rice
Transfer the soaked rice along with its soaking water into a heavy-bottomed pot with a tight-fitting lid.
Add 0.5 tsp of salt. Bring the water to a rolling boil over medium-high heat, which should take about 3-4 minutes.
3
Simmer and Steam
As soon as the water boils, immediately reduce the heat to the lowest possible setting.
Cover the pot tightly with the lid and let it simmer for 12-15 minutes. It's important not to lift the lid during this time to trap the steam, which cooks the rice perfectly.
4
Rest and Fluff
After 15 minutes, turn off the heat but leave the pot on the stove, still covered, for another 10 minutes. This resting period allows the grains to absorb any remaining moisture and firm up.
5
Serve
Uncover the pot. If using, add 1 tsp of ghee. Gently fluff the rice with a fork or a spatula to separate the grains.
Serve the aromatic Joha Bhaat hot with your favorite Assamese dal, masor tenga (sour fish curry), or aloo pitika (mashed potatoes).
500 g raw papaya (peeled, deseeded, and cut into 1-inch cubes)
2 tbsp mustard oil
1 tsp panch phoron (bengali five-spice blend)
2 pc green chili (slit lengthwise)
1 tsp ginger paste
0.25 tsp turmeric powder
0.5 tsp baking soda (substitute for traditional kola khar)
0.75 tsp salt (adjust to taste)
1.5 cup water
2 tbsp coriander leaves (freshly chopped, for garnish)
Instructions
1
Prepare the Papaya: Peel the raw papaya, slice it in half, and scoop out the seeds. Cut the flesh into small, uniform 1-inch cubes. Rinse the cubes under cold water and set aside.
2
Make the Tempering (Tadka): Heat mustard oil in a kadai or a medium-sized pot over medium-high heat until it just begins to smoke. Reduce the heat to medium, add the panch phoron, and allow the seeds to crackle and become fragrant, which takes about 30 seconds.
3
Sauté the Aromatics: Add the slit green chilies and ginger paste to the hot oil. Sauté for another 30-45 seconds, stirring continuously, until the raw smell of the ginger disappears.
4
Cook the Papaya: Add the cubed raw papaya to the pot. Stir well to coat the papaya with the oil and spices. Sauté for 2-3 minutes.
5
Simmer the Curry: Pour in 1.5 cups of water, then add the turmeric powder and salt. Stir everything together. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 10-15 minutes, or until the papaya pieces are tender when pierced with a fork.
6
Add the Khar (Alkali): Once the papaya is fully cooked and soft, add the baking soda. Stir gently. The liquid might froth slightly, which is normal. Let it cook uncovered for another 2 minutes. This step gives the dish its characteristic flavor.
Garnish and Serve: Turn off the heat. Garnish with freshly chopped coriander leaves. Serve the Papaya Khar hot as the first course with a plate of steamed rice.
