Arroz de Camarao (Prawn pulao in true Goan style)
Ingredients
- 1.1 lb Prawns whole, unshelled, washed
- 14 oz Rice long-grained
- 4 tbsp 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
- 7 floz Coconut nariyal milk
- 2 tsp Salt
- 1/2 tsp Sugar
Instructions
- 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.
- Devein the prawns, apply a little salt; keep aside.
- 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.
- 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.
Calories: 552 kcal
Carbohydrates: 69 g
Protein: 18 g
Fat: 23g
Saturated Fat: 17 g
Trans Fat: 1 g
Cholesterol: 130 mg
Sodium: 1286 mg
Potassium: 465 mg
Fiber: 7 g
Sugar: 5 g
Vitamin A: 655 IU
Vitamin C: 10 mg
Calcium: 114 mg
Iron: 2 mg