Goan Prawn Pulao

• 1/2 pound prawns, peeled and deveined
• sea salt to taste
• 1/2 cup grated coconut
• 4 Kashmiri chile peppers
• 1 tablespoon coriander seeds
• 3 cloves garlic, peeled
• 5 peppercorns
• 1 tablespoon vegetable oil
• 1 small onion, sliced
• 1/4 teaspoon ground turmeric
• 1 1/2 cups water, or as needed
• 3 ounces okra (bindhi), cut into thirds
• 3 pieces kokum (fruit from the mangosteen family)

1. Season prawns with sea salt.
2. Grind coconut, chile peppers, coriander seeds, garlic, and peppercorns together using a mortar and pestle until masala is evenly orange.
3. Heat oil in a pot over medium heat; cook and stir onion until softened and lightly browned, 5 to 10 minutes. Mix masala and turmeric into onion; cook until fragrant, about 1 minute. Add enough water to make a substantial and smooth gravy.
4. Bring gravy to a boil; add prawns and okra and cook until prawns are cooked through and okra is tender, about 10 minutes. Stir kokum into prawn mixture and return to a boil. Remove pot from heat and let stand.

prawns, salt, grated coconut, peppers, coriander seeds, garlic, peppercorns, vegetable oil, onion, ground turmeric, water, okra, kokum

Taken from www.allrecipes.com/recipe/245940/goan-prawn-pulao/ (may not work)