Authentic Goan Prawn Balchão with Warm Sannas
Experience the bold, fiery flavors of Goa with this intensely spiced, tangy prawn pickle curry served alongside spongy fermented rice cakes.
55min
Total Time
4
Servings
Goan
Cuisine
Recipe
1
Soak dried kashmiri red chilies, garlic, ginger, cumin, peppercorns, cloves, and cinnamon in vinegar for 30 minutes, then grind into 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 over medium heat and sauté the finely chopped onions until translucent and lightly golden.
4
Add the freshly ground spice paste to the onions and fry well until the oil begins to separate from the masala.
5
Stir in the chopped tomatoes and cook until they turn soft and blend completely into the onion-spice mixture.
6
Add the marinated prawns to the pan, tossing them thoroughly in the fiery balchão masala.
7
Simmer on low heat for 5 to 7 minutes until the prawns are just cooked through and well-coated with the thick, tangy gravy.
8
Serve the hot prawn balchão immediately alongside fluffy, warm Goan sannas.
Ingredients
500g medium prawns, cleaned and deveined
2 tablespoons Goan feni or apple cider vinegar
10 dried kashmiri red chilies
8 cloves garlic
1-inch piece ginger
1 teaspoon cumin seeds
1 teaspoon black peppercorns
4 cloves
1-inch cinnamon stick
3 large onions, finely chopped
2 tomatoes, finely chopped
1 teaspoon turmeric powder
3 tablespoons coconut oil
Salt to taste
8 warm Goan sannas to serve
*This AI-generated recipe may contain inaccuracies.