Goan Coconut Milk Pilaf Food

GOAN PRAWN PULAO (PILAF)

Steps:

• Marinate the prawns in ½ teaspoon salt, lime juice and turmeric powder for 15 minutes
• Heat the cooking pot with the ghee. When it melts, add the whole spices, once they turn fragrant, add in the onions, sautee´until they become soft and light brown. Next add the ginger garlic pastes and chilis, cook for couple minutes and then add the tomato
• Once the tomatoes soften, add the vegetables and spice powders. Cover and cook for 4-5 minutes and then throw in the prawns, mix well and cook for 2 minutes*
• Next, add the soaked rice and coriander leaves. Mix well but gently, so as to not break the rice grains
• Now add the coconut milk, water and salt to taste, give it another mix. Be mindful that the prawns also have salt due to the marination. Cook this on high flame until the water and coconut milk from the surface dries up
• Then cover with the cooking pot with a lid an cook on the lowest flame for another 8 minutes. Once done, remove the pot from the heat and let it sit for 10 minutes before serving
• Garnish your delicious Goan prawns pulao with fresh coconut and coriander leaves and serve. Enjoy!

GOAN COCONUT-MILK PILAF

Steps:

• Dry-roast the coconut in a small skillet over medium heat until fragrant, but just barely darker in color, 1 to 2 minutes. Cool and set aside.
• Heat the oil in a medium saucepan over medium-high heat. Add the cinnamon, cloves and cardamom pods and cook, stirring, until fragrant, about 1 minute. Add the onion (and ground cardamom, if using) and cook until golden, about 5 minutes. Mix in rice, coconut milk, 1 * cups water and salt and bring to a boil. Reduce heat to low, cover the pan and cook until all the water has been absorbed and the rice is tender, 12 to 15 minutes. Remove from heat and let rest for about 5 minutes. Transfer to a serving dish, mix in the coconut, vindaloo powder (or garam masala) and cilantro.

GOAN COCONUT CAKE (BAATH)

Steps:

• Line a 8-by-8-inch square cake pan with parchment paper; grease with butter, then set aside.
• Whisk flour, baking powder, and salt in a bowl; in a large bowl, beat sugar, coconut oil, and butter on medium speed of a hand mixer until fluffy, about 3 minutes. Add eggs one at a time, beating after each addition until smooth. Add half the coconut milk and cream of coconut, then half the dry ingredients, and beat until just combined; add in remaining coconut milk and cream of coconut, plus the rosewater, mixing well to combine. Add remaining dry ingredients and mix well; fold in shredded coconut, then pour batter evenly into prepared pan. Cover with plastic wrap, then refrigerate overnight.
• The next day, heat oven to 350°. Unwrap cake, then bake, turning halfway through, until golden brown, about 90 minutes. Cool cake completely before cutting and serving.