A classic Goan prawn curry bursting with tangy and spicy flavors. Fresh prawns are simmered in a fragrant coconut and tamarind gravy, making for a perfect coastal meal with steamed rice.
Prep20 min
Cook25 min
Soak15 min
Servings4
Serving size: 1 cup
313cal
28gprotein
17gcarbs
Ingredients
500 g Prawns (Cleaned and deveined)
0.75 tsp Turmeric Powder (1/4 tsp for marinade, 1/2 tsp for masala)
1.5 tsp Salt (1/2 tsp for marinade, 1 tsp for curry, or to taste)
1 cup Freshly Grated Coconut
6 pcs Dried Kashmiri Red Chillies (Adjust to your spice preference)
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.
Tangy, protein-packed Goan prawn curry with melt-in-mouth sanna. A soul-satisfying comfort food!
This konkani dish is perfect for dinner. With 770.21 calories and 35.22g of protein per serving, it's a nutritious choice for your meal plan.
17gfat
Ginger
1 inch piece Tamarind (Or 1 tbsp tamarind paste)
1 large Onion (Finely chopped)
2 tbsp Coconut Oil
1.5 cup Water (Adjust for desired consistency)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Marinate the Prawns
In a bowl, combine the cleaned prawns with 1/4 tsp of turmeric powder and 1/2 tsp of salt.
Mix well to ensure the prawns are evenly coated.
Set aside to marinate for 15-20 minutes while you prepare the masala paste.
2
Prepare the Masala Paste
Soak the tamarind in 1/4 cup of warm water for 15 minutes. Squeeze to extract the pulp, then strain and discard any seeds or fibers.
In a small, dry pan over low heat, roast the dried red chillies, coriander seeds, cumin seeds, and black peppercorns for 1-2 minutes until fragrant. Let them cool completely.
Transfer the roasted spices to a high-speed blender. Add the grated coconut, garlic, ginger, the remaining 1/2 tsp turmeric powder, and the prepared tamarind pulp.
Add about 1/2 cup of water and grind to a very smooth, fine paste. You may need to add a little more water, a tablespoon at a time, to achieve a silky consistency.
3
Cook the Curry Base
Heat the coconut oil in a heavy-bottomed pan or kadai over medium heat.
Add the finely chopped onion and sauté for 5-6 minutes until it turns soft and translucent.
Add the ground masala paste to the pan. Cook for 6-8 minutes, stirring frequently, until the raw aroma disappears and oil begins to separate from the edges of the masala.
4
Simmer the Curry and Cook Prawns
Pour 1.5 cups of water and the remaining 1 tsp of salt into the pan. Stir well to combine with the cooked masala.
Bring the curry to a gentle boil, then reduce the heat to a simmer.
Carefully add the marinated prawns to the simmering curry.
Cook for just 3-5 minutes, or until the prawns turn pink and curl. Do not overcook, as they will become tough.
5
Garnish and Serve
Turn off the heat and stir in the freshly chopped coriander leaves.
Let the curry rest for at least 10 minutes to allow the flavors to deepen.
Serve hot with steamed rice, Goan pav, or sannas.
Servings4
Serving size: 3 sannas
457cal
8gprotein
77gcarbs
14gfat
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.
