Authentic Goan Prawn Balchão with Poi
A fiery, tangy, and deeply aromatic Goan delicacy featuring succulent prawns simmered in a rich, spicy red paste. Best scooped up with warm, fluffy Goan poi bread for an unforgettable coastal feast.
55min
Total Time
4
Servings
Goan
Cuisine
Recipe
1
Soak the dried Kashmiri red chilies, garlic, ginger, cumin, peppercorns, cloves, and cinnamon in toddy vinegar for about 30 minutes.
2
Grind the soaked spices along with the vinegar into a smooth, thick red paste.
3
Lightly marinate the cleaned prawns with a pinch of salt and turmeric powder for 10 minutes.
4
Heat coconut oil in a pan and lightly sear the prawns for just 2 minutes. Remove them and set aside.
5
In the same oil, add the finely chopped onions and sauté until translucent and golden brown.
6
Add the chopped tomatoes and cook until they turn soft and mushy, releasing their natural oils.
7
Pour in the freshly ground spice paste and sauté well over medium heat until the oil begins to separate from the masala.
8
Stir in the grated jaggery and adjust salt according to taste, balancing the heat with sweetness and tang.
9
Return the seared prawns to the pan, tossing them gently to coat thoroughly with the thick balchão masala.
10
Simmer for another 3 to 4 minutes until the prawns are cooked through and the flavors meld together.
11
Serve hot alongside fresh Goan poi bread.
Ingredients
500g prawns, cleaned and deveined
2 onions, finely chopped
2 tomatoes, chopped
8-10 dried Kashmiri red chilies
6 cloves of garlic
1-inch piece of ginger
1 tsp cumin seeds
1 tsp black peppercorns
4 cloves
1-inch cinnamon stick
1/4 cup toddy vinegar or apple cider vinegar
1 tbsp jaggery, grated
3 tbsp coconut oil
Salt to taste
*This AI-generated recipe may contain inaccuracies.