Authentic Goan Balchao with Warm Sannas
Experience the fiery and tangy flavors of coastal Goa with this rich prawn balchao, perfectly complemented by soft, spongy Goan sannas. A true delicacy that brings together bold spices and vinegar.
70min
Total Time
4
Servings
Goan
Cuisine
Recipe
1
Soak the dried red chillies, garlic, ginger, cumin, peppercorns, cloves, and cinnamon in vinegar for 30 minutes, then grind to a smooth, vibrant red paste.
2
Lightly marinate the cleaned prawns with a pinch of salt and turmeric powder for 10 minutes.
3
Heat coconut oil in a pan and lightly sear the prawns for just 2 minutes, then remove and set aside.
4
In the same oil, add the finely chopped onions and sauté until golden brown and caramelized.
5
Add the chopped tomatoes and cook until they turn soft and oil begins to separate from the masala.
6
Stir in the ground balchao spice paste and sauté well on medium heat until fragrant and deeply darkened.
7
Add the seared prawns back into the spicy masala, tossing well to coat evenly, and simmer for 3 to 5 minutes.
8
Check for seasoning, adding a touch more vinegar if a tangier kick is desired, then turn off the heat.
9
Serve the hot, fiery prawn balchao alongside freshly steamed, spongy Goan sannas.
Ingredients
500g prawns, cleaned and deveined
3 tablespoons Goan feni or apple cider vinegar
10 dried Kashmiri red chillies
8 cloves garlic
1-inch piece ginger
1 teaspoon cumin seeds
1 teaspoon black peppercorns
6 cloves
1-inch cinnamon stick
2 large onions, finely chopped
2 tomatoes, finely chopped
1/2 teaspoon turmeric powder
3 tablespoons coconut oil
Salt to taste
8-10 authentic Goan sannas for serving
*This AI-generated recipe may contain inaccuracies.