Goan Prawn Pulao

Toss the prawns in the turmeric, vinegar and salt. Leave them to sit for 15 minutes.

15 min

In a wide, heavy pot, heat the coconut oil until it shimmers. Add the marinated prawns and fry them very briefly, watching closely. Take them off the heat the moment they turn pale pink, 1-2 minutes at most. Lift them out and set aside so they do not overcook.

1–2 min

Into the intensely infused residual lipid, plunge the crushed coriander seeds, triggering an immediate sizzle. Follow relentlessly with the micro-diced onions and precision-slit chillies. Command a continuous sauté until the alliums collapse into a soft, translucent submission.

Add the ginger-garlic paste and fry it hard for 60 seconds. Add the chopped tomatoes and the rest of the turmeric. Cook until the tomatoes break down completely into a smooth pulp.

1 min

Add the drained basmati to the pot. Fold it through very gently, toasting the rice in the spiced base for 2 minutes so the grains hold their shape.

2 min

Pour in the thick coconut milk and the measured water. Add the salt. Stir gently to combine and bring it to a rapid boil.

Throttle the thermal output to its absolute minimum parameter. Forge an impenetrable hermetic seal over the vessel with a heavy lid and enforce a rigid 10-minute blind simmer.

Lift the lid quickly and scatter the part-cooked prawns over the rice. Cover it again straight away. Cook for a final 5 minutes until the grains are done. Turn off the heat and let it stand, undisturbed, for 10 minutes before fluffing it gently with a fork.

5 min10 min