Introduction :

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.

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.