Where it comes from
Fishing families along the Konkan cooked the smaller catch straight into the day's rice. Goda masala's coconut and stone flower give it a smoky sweetness quite unlike a biryani.
Method
- 1
Marinate
10:00Toss prawns with turmeric, chilli powder and salt.
- 2
Fry onions
12:00Cook onion until golden, add goda masala and coconut.
- 3
Sear prawns
04:00Add prawns and fry two minutes, then lift half out to add back later.
- 4
Cook the rice
18:00Add drained rice, hot water at 1:1.75 and kokum. Cover and cook on very low heat.
Cook's notes
- Return the reserved prawns in the last five minutes so they stay plump.
- Rest ten minutes before fluffing with a fork.
