Introduction :

From the Best of Goan Cooking by Joyce Fernandes


Ingredients :

The Filling:
1 kg. fine prawns
4 tbsps oil
5 large onions (chopped fine)
6 tbsps. Spice Paste No.6
4 tbsps. sugar
1/2 coconut milk.

For the Batter:
250 gms rice (soaked overnight)
1/2 grated coconut
1/4 bottle toddy
4 egg yolks (beaten)
6 tbsps sugar
1/2 tsp salt.


The Filling:

Clean the prawns and apply salt. Heat oil, brown the onion and mix the prawns. Stir-fry for 5 minutes, add spice paste, sugar and salt to taste. Add coconut milk and cook till dry.

The Batter:

Grind the rice and coconut separately using just enough toddy. Mix the ground ingredients together in a large pan. Add egg yolks, sugar and salt. A little more toddy may be added in case the batter is too dry. Keep aside for 4 hours covered and in a warm place.

To Assemble: Take a greased baking pan, pour half the rice mixture, then spread the prawn mixture evenly. Pour the remaining rice mixture and bake in a preheated over at Gas Mk.4 till well browned. Check piercing a knife to see if it comes out clean. Cool, slice and serve.