Apdi Kam Randu (Goan Prawn Pie)

Ingredients

• 1 pound Small prawns (shrimp), cleaned and deveined (Originally '0.5 seer'. Use small variety for best texture.)
• 1 pound Red sweet potatoes (Originally '0.5 seer'. Choose firm, red-skinned variety.)
• 1/3 cup Rice (short grain or sticky) (Originally '7 tolas'. Use high-quality rice.)
• 1 medium Onion (Originally '0.25 lb'.)
• 1 ounce Tamarind (Originally '3 tolas'. Approx a lime-sized ball.)
• 1/4 cup Fresh coconut, grated (Originally '3 tolas'.)
• 1 teaspoon Poppy seeds (khaskhas) (Heaping teaspoon.)
• 1 teaspoon Coriander seeds (Heaping teaspoon.)
• 1 teaspoon Turmeric powder (Heaping teaspoon.)
• 1/2 inch Fresh ginger (Originally '0.5 tola'.)
• 8 large Garlic cloves
• 10 whole Cloves (whole)
• 3 large Dried red chilies (Goan or Kashmiri) (Use Goan chilies if available.)
• 4 whole Eggs (Separated: 3 yolks for dough, 1 yolk for wash, whites for sealing.)
• 1/2 cup Butter (For frying filling. Originally '0.25 lb'.)
• 3 tablespoons Butter (For dough. Originally '3 tolas'.)
• 1 tablespoon Butter (For egg wash mixture.)
• 2 teaspoons Salt (Divided use.)
• 1/2 cup Wheat flour (For dusting and rolling. Quantity estimated.)
• 2 tablespoons Rice flour (For cleaning prawns. Quantity estimated.)

Instructions

1. 1Soak the tamarind in a cup of cold water for one hour. Mash thoroughly with your fingers to release the pulp, then strain to remove seeds and fibers. Reserve the thick tamarind water.
2. 2Wash the rice and soak it in cold water for 2 hours. Meanwhile, cut sweet potatoes in half lengthwise, wash, and boil until soft. Peel the boiled potatoes. Drain the soaked rice and grind it on a stone slab (or in a processor) with very little water until it becomes an extremely fine, smooth paste. Grind the boiled sweet potatoes similarly. Combine both pastes, add 1 heaping teaspoon of salt, and grind together again to mix thoroughly. Transfer to a bowl, add 3 egg yolks and 3 tablespoons of butter. Knead well like roti dough to form a smooth ball.
3. 3Remove stems and seeds from the dried red chilies and soak them in cold water for 1 hour. Peel the ginger and garlic. Grind the ginger, garlic, coriander seeds, poppy seeds, coconut, turmeric, and soaked chilies into a very fine paste.
4. 4Apply salt to the cleaned prawns and let sit for 15 minutes. Then rub with rice flour and wash thoroughly with water to clean them.
5. 5Peel and finely chop the onion. Heat 1/2 cup butter in a pan. Fry the onion until brown. Add the prawns and 1 heaping teaspoon of salt; sauté briefly. Add the ground masala paste and sauté until fragrant. Add about 3/4 cup (approx 6 oz) of cold water, cover, and simmer on low heat. When prawns are cooked, add the prepared tamarind pulp. Remove the lid and continue cooking until all liquid evaporates, the mixture becomes dry, and the butter separates. Remove from heat and cool.
6. 6Preheat oven to 375°F (190°C). Select a small enamel pie dish or plate. Grease it generously with a thick layer of butter. Divide the sweet potato dough into two balls, one slightly larger than the other. Roll the larger ball in plenty of wheat flour and roll it out on a dusted board into a circle large enough to line the bottom and sides of the dish. Place carefully into the dish, trimming edges with a knife. Fill with the cooked prawn mixture. Roll out the smaller ball to form a lid. Brush the edges of the bottom crust with egg white. Place the top crust over the filling, seal the edges, and trim excess dough with a knife.
7. 7Mix the remaining egg yolk with 1 heaping teaspoon of butter. Brush this mixture over the top of the pie using a pastry brush (or feather). Bake in the preheated oven at 375°F (190°C) for 30-40 minutes until the crust is a pale red (golden brown). Once done, carefully loosen the edges with a knife or spoon handle. Invert the pie to remove it whole from the dish. Serve hot.