Mangalore x Brazil
Mangalorean prawn bobó
Ghee roast prawns dive into Bahia's cassava cream. Nobody wants to get out.
60 minTime
34 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original790kcalsame
34 gproteinsame
7 gfibresame
60minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Boil the cassava in salted water on medium heat for 20 minutes until very soft. Remove any fibrous core. Blend with the thin coconut milk until silky.
- 2Cook the rice in 2 cups water with a pinch of salt on low heat, covered, for 12 minutes.
- 3Dry roast the chillies, coriander, cumin, pepper and fenugreek on low heat for 3 minutes. Grind with 5 garlic cloves, 1 tsp tamarind paste and 2 tbsp water to a paste.
- 4Heat 2 tbsp ghee on medium heat and fry the paste 6 minutes, stirring, until it darkens and the ghee separates. Add jaggery and the prawns and cook 3 minutes. Lift out.
- 5In the same pan, warm the palm oil and remaining ghee on medium heat. Add curry leaves, onion, red pepper and tomato and cook 7 minutes.
- 6Stir in the cassava cream and thick coconut milk and simmer on low heat for 4 minutes. Fold in the prawns and their masala and warm 1 minute. Season.
- 7Serve with rice and coriander.
Serve it like this
Spoon the bobó into a wide bowl and arrange prawns on top so the red masala shows. Add a small dome of rice to one side and scatter curry leaves.
