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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.
For 4 servings
Prepare all your ingredients. Clean, shell, and devein the prawns. Finely shred the cabbage, thinly slice the onion, and slit the green chilies lengthwise. Chop the coriander leaves and keep everything ready.
Heat the coconut oil in a large pan or kadai over medium-high heat. Once the oil is hot, add the mustard seeds and allow them to splutter, which should take about 30 seconds.
Add the curry leaves, sliced onions, and slit green chilies to the pan. Sauté for 2-3 minutes until the onions soften and become translucent.
Add the shredded cabbage, turmeric powder, and salt. Mix everything well. Cover the pan and cook for 5-6 minutes, stirring occasionally. The cabbage should be tender but still have a slight crunch. Do not add any water; the cabbage will cook in its own moisture.
Add the cleaned prawns to the pan. Stir well to combine with the cabbage and cook for 2-3 minutes, or just until the prawns turn pink and curl up. Be careful not to overcook them, as they can become tough.
Turn off the heat. Add the fresh grated coconut, lime juice, and chopped coriander leaves. Gently toss everything together to combine.
Serve the Prawn and Cabbage Stir-fry hot with steamed rice, chapatis, or Goan pao.
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.
This goan recipe takes 25 minutes to prepare and yields 4 servings. At 229.83 calories per serving with 22.84g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Replace prawns with 200g of cubed paneer (vegetarian) or firm tofu/mushrooms (vegan). Add them in the last 2-3 minutes of cooking.
Substitute cabbage with an equal amount of finely chopped green beans, carrots, or bell peppers for a different texture and flavor.
Add 1 teaspoon of urad dal along with the mustard seeds during tempering for a delightful crunch.
Prawns are an excellent source of high-quality, low-fat protein, which is essential for building and repairing tissues, muscle maintenance, and keeping you full and satisfied.
Cabbage is packed with dietary fiber, promoting healthy digestion, preventing constipation, and supporting a balanced gut microbiome.
This dish contains turmeric, curry leaves, and fresh vegetables, all of which are rich in antioxidants that help combat oxidative stress and reduce inflammation in the body.
A single serving of this Prawn and Cabbage Stir-fry contains approximately 250-300 kcal, making it a light and healthy main course. The exact count can vary based on the size of the prawns and the amount of oil used.
Yes, this dish is very healthy. It's low in calories, high in lean protein from prawns, and rich in fiber from cabbage. The use of coconut oil and fresh spices also adds beneficial nutrients.
Absolutely. If using frozen prawns, make sure to thaw them completely before cooking. Pat them dry with a paper towel to remove excess moisture for the best stir-fry results.
This Goan stir-fry pairs beautifully with steamed rice, Goan pao (bread), or simple chapatis. A side of dal or a light salad would complete the meal.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. Note that the cabbage may lose some of its crispness upon reheating.
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