Loading...
A traditional Goan curry featuring tender prawns and earthy raw bananas simmered in a tangy coconut and spice gravy. This coastal delicacy is a beautiful balance of savory, sour, and mildly spicy flavors, perfect with steamed rice.
For 4 servings
Preparation and Masala Grinding
Sauté the Curry Base
Simmer the Bananas
A classic Goan-style stir-fry, known as 'fugath', featuring succulent prawns and crisp-tender cabbage. This quick and easy dish is tempered with mustard seeds and curry leaves, and finished with fresh coconut for a light, flavorful, and healthy weeknight meal.
A classic Goan delicacy featuring fresh clams cooked in a semi-dry, spiced coconut masala. This dish perfectly balances spicy, tangy, and sweet flavors, bringing the taste of the Goan coast to your table.
A comforting Goan-style curry where eggs are gently poached in a fragrant, tangy coconut gravy. This coastal classic is quick to make and pairs beautifully with steamed rice for a wholesome meal.
A classic Goan vegetarian curry featuring tender white peas simmered in a fragrant, roasted coconut and spice masala. This tangy and savory dish is a coastal favorite, perfect with Goan pav or steamed rice.
A traditional Goan curry featuring tender prawns and earthy raw bananas simmered in a tangy coconut and spice gravy. This coastal delicacy is a beautiful balance of savory, sour, and mildly spicy flavors, perfect with steamed rice.
This goan recipe takes 45 minutes to prepare and yields 4 servings. At 271.16 calories per serving with 15.15g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Add Prawns and Finish
Rest and Serve
For a vegetarian version, replace prawns with cubed potatoes, mushrooms, or chickpeas. Adjust the cooking time as needed for the vegetables to become tender.
For a slightly different flavor profile, add a small piece of ginger (about 1/2 inch) while grinding the masala paste.
To make the gravy richer and creamier, you can replace 1/2 cup of water with 1/2 cup of thick coconut milk. Add it at the end with the prawns and heat through gently without boiling.
Prawns are an excellent source of high-quality, low-fat protein, which is crucial for muscle repair, immune function, and overall body maintenance.
Raw bananas are a great source of dietary fiber and resistant starch, which act as a prebiotic to promote a healthy gut microbiome and aid in smooth digestion.
The curry is flavored with spices like turmeric and garlic, which contain powerful anti-inflammatory compounds that can help reduce chronic inflammation in the body.
Fresh coconut provides medium-chain triglycerides (MCTs), a type of healthy saturated fat that is easily digestible and can provide a quick source of energy for the body and brain.
A single serving of Kelyache Sungat contains approximately 280-320 calories. This is an estimate and can vary based on the size of the prawns, bananas, and the amount of coconut used.
Yes, it is a relatively healthy and balanced dish. Prawns provide lean protein, raw bananas offer fiber and resistant starch, and coconut contains healthy fats. The spices used, like turmeric, also have anti-inflammatory benefits. It's best enjoyed in moderation as part of a balanced diet.
Absolutely. If using frozen prawns, ensure they are completely thawed before you start cooking. Pat them dry with a paper towel to remove excess moisture before adding them to the curry.
If you can't find raw bananas, you can use other firm vegetables like potatoes, sweet potatoes, or drumsticks. Note that this will change the authentic taste and texture of the dish, and you may need to adjust the cooking time.
Store any leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat. Avoid microwaving, as it can make the prawns rubbery.