Arroz de Camarao (Prawn pulao — in true Goan style) recipe
ingredients
500 g (1.1 lb) Prawns, whole, unshelled, washed
2 cups (400 g) 14 oz Rice, long-grained
4 tbsp (60 g) 2 oz Ghee
2 Onion, medium-sized, finely sliced
4 Cloves (hung)
3 Cinnamon (dalchini), 1 inch sticks
3 Green cardamom (choti elaichi)
12 cloves Garlic (lasan), minced
2 inch piece Ginger (adrak), chopped
1 Tomato, large, chopped
1-2 Green chillies, chopped
1/4 tsp Turmeric (haldi) powder
1 cup (200 ml) 7 fl oz Coconut (nariyal) milk
2 tsp (8 g) Salt
1/2 tsp (1 1/2 g) Sugar
2 cups (400 g) 14 oz Rice, long-grained
4 tbsp (60 g) 2 oz Ghee
2 Onion, medium-sized, finely sliced
4 Cloves (hung)
3 Cinnamon (dalchini), 1 inch sticks
3 Green cardamom (choti elaichi)
12 cloves Garlic (lasan), minced
2 inch piece Ginger (adrak), chopped
1 Tomato, large, chopped
1-2 Green chillies, chopped
1/4 tsp Turmeric (haldi) powder
1 cup (200 ml) 7 fl oz Coconut (nariyal) milk
2 tsp (8 g) Salt
1/2 tsp (1 1/2 g) Sugar
method
1. Remove the heads and shells of the prawns. Boil the prawns in 3 cups water for 20 minutes. Strain to extract 3 cups of stock.
2. Devein the prawns, apply a little salt; keep aside.
3. Heat the ghee in a pan; saute the onions till lightly browned. Add whole spices; saute for 30 seconds. Add garlic and ginger; saute for a minute. Add tomato, green chillies, and turmeric powder; stir-fry till tomatoes are pulpy. Add prawns and stir-fry for 2 minutes till they change colour. Add rice and stir-fry for 1 minute.
4. Mix in the stock, coconut milk, salt, and sugar. Bring the mixture to the boil, lower heat and simmer, covered, till the rice is done. Serve hot.
2. Devein the prawns, apply a little salt; keep aside.
3. Heat the ghee in a pan; saute the onions till lightly browned. Add whole spices; saute for 30 seconds. Add garlic and ginger; saute for a minute. Add tomato, green chillies, and turmeric powder; stir-fry till tomatoes are pulpy. Add prawns and stir-fry for 2 minutes till they change colour. Add rice and stir-fry for 1 minute.
4. Mix in the stock, coconut milk, salt, and sugar. Bring the mixture to the boil, lower heat and simmer, covered, till the rice is done. Serve hot.
serving amount
serves: 6
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