Kelyache Sungat
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
5 steps. 25 minutes total.
- 1
Step 1
- a.Preparation and Masala Grinding
- b.Peel the raw bananas and cut them into 1-inch thick rounds. Immediately place them in a bowl of water to prevent them from browning.
- c.Drain the soaked Kashmiri red chillies. In a blender, combine the chillies, grated coconut, coriander seeds, cumin seeds, turmeric powder, garlic cloves, and tamarind pulp.
- d.Add 1/2 cup of water and grind to a smooth, fine paste. Set this masala paste aside.
- 2
Step 2
- a.Sauté the Curry Base
- b.Heat coconut oil in a medium-sized pan or kadai over medium heat.
- c.Add the finely chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.
- d.Add the ground masala paste to the pan. Cook for 5-7 minutes, stirring frequently, until the paste becomes fragrant and the raw smell of the spices disappears.
- 3
Step 3
- a.Simmer the Bananas
- b.Drain the raw banana pieces and add them to the pan along with the slit green chillies.
- c.Pour in the remaining 1.5 cups of water and add salt. Stir well to combine everything.
- d.Bring the curry to a boil. Then, reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes, or until the bananas are tender but still hold their shape.
- 4
Step 4
- a.Add Prawns and Finish
- b.Gently add the cleaned and deveined prawns to the simmering curry.
- c.Stir carefully and cook, uncovered, for 3-5 minutes. The prawns are cooked once they turn pink and curl up. Avoid overcooking to keep them tender.
- d.Turn off the heat and garnish with freshly chopped coriander leaves.
- 5
Step 5
- a.Rest and Serve
- b.Let the curry rest for at least 10 minutes before serving to allow the flavors to meld together.
- c.Serve Kelyache Sungat hot with steamed Goan rice or fresh pao (bread).
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, choose raw bananas that are firm and green without any yellow spots.
- 2Soaking the dried Kashmiri chillies in warm water makes them easier to grind into a smooth paste and enhances the curry's vibrant red color.
- 3Do not overcook the prawns; they will become tough and rubbery. They only need a few minutes in the hot gravy to cook through.
- 4The consistency of the gravy can be adjusted. If you prefer a thicker curry, simmer it for a few extra minutes; for a thinner curry, add a little more warm water.
- 5For a more authentic Goan flavor, you can use 4-5 dried kokum petals instead of tamarind pulp for the sour element. Add them while simmering the bananas.
Adapt it for your goals.
Vegetarian
For a vegetarian version, replace prawns with cubed potatoes, mushrooms, or chickpeas. Adjust the cooking time as needed for the vegetables to become tender.
FlavorFlavor
For a slightly different flavor profile, add a small piece of ginger (about 1/2 inch) while grinding the masala paste.
CreaminessCreaminess
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.
Why this is on our healthy list.
Rich in Lean Protein
Prawns are an excellent source of high-quality, low-fat protein, which is crucial for muscle repair, immune function, and overall body maintenance.
Good for Digestion
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.
Anti-Inflammatory Properties
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.
Source of Healthy Fats
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.
Frequently asked questions
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.