How to make Alsande with Prawns -
Prawns cooked with black eyed beans or lobia in a flavourful coconut masala.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Black eyed beans (ब्लैक-आईड बीन्स ), Prawns (medium) (मध्यम आकार के प्रॉन्स)
Cuisine : Goan
Course : Main Course Seafood
You can also find more Main Course Seafood recipes like Lal Mirch Ki Machchi Sweet and Sour Prawns-SK Khazana Prawn Ghassi Bhapa Ilish
Alsande with Prawns Recipe Card
Goa's 450 years under Portuguese domination produced a unique, syncretic blend of East and West that is at once exotic and strangely familiar. The various influences have made the Goan cuisine an interesting blend of tastes as a result of which it has a phenomenal repertoire of both vegetarian and non-vegetarian delicacies. Though the recipes and techniques of the two major communities – Hindu and Christian – are different but as a rule the cuisine that comes under the umbrella of Goan is simple but chilli hot and spicy. Traditionally the food is cooked on wood fires in clay pots that are fired by the village potter. Though in the modern times, quite a few Goans have had to leave their land in search of greener pastures, they still get homesick for the smoky flavour of the fish curry and rice that get their distinct taste being cooked in crowded sweaty, smoky kitchens in earthenware pots over wood fires.
Prep Time : 7-8 hour
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Alsande with Prawns Recipe
Black eyed beans soaked for 8 hours 2 cups
Prawns (medium) shelled and deveined 1 cup
Oil 2 tablespoons
Onions finely chopped 2 medium
Turmeric powder ½ teaspoon
Salt to taste
Red chilli powder 1 teaspoon
Black peppercorns 4-5
Cloves 4
Star anise 1
Dried red chillies 2-3
Coriander seeds 1 teaspoon
Cinnamon ½ inch
Fresh coconut grated 1 cup
Tomato finely chopped 1 medium
Garam masala powder 1 teaspoon
Method
Step 1
Heat 1 tablespoon oil in a non-stick pan. Add half the onions and sauté till the onion turns translucent.
Step 2
Add alsande, mix and sauté. Add half the turmeric powder, mix well and add 1 cup water. Stir to mix, cover and cook on low heat for 5-10 minutes.
Step 3
Take prawns in a bowl. Add salt, remaining turmeric powder and red chilli powder and mix well. Set aside to marinate.
Step 4
Heat remaining oil in another non-stick pan. Add peppercorns, cloves, star anise, dried red chillies, coriander seeds and cinnamon and sauté for ½ minute.
Step 5
Add remaining onions, mix and sauté till onion turns golden. Add coconut, mix and sauté till coconut turns brown. Remove from heat and cool.
Step 6
Remove cover form the pan, mix well and add tomato. Mix well and cook till tomato turns soft.
Step 7
Add marinated prawns and mix well. Add ¼ cup water, stir to mix, cover and cook for 5 minutes.
Step 8
Grind the sautéed ingredients with sufficient water into a fine paste.
Step 9
Add garam masala powder and salt in the pan and mix well. Add the ground paste and mix well. Add little water, cover and cook for 5 minutes.
Step 10
Serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
