Goan Prawn Balchão
Goan Prawn Balchão is a fiery, tangy, and deeply flavorful pickle-like curry loaded with succulent prawns. Infused with fiery spices and toddy vinegar, it pairs wonderfully with warm Goan poi or plain steamed rice.
60min
Total Time
4
Servings
Goan
Cuisine
Recipe
1
Lightly roast the dry Kashmiri red chillies, cumin seeds, black peppercorns, cinnamon, and cloves in a dry pan until fragrant.
2
Transfer the roasted spices to a blender along with the fresh garlic, ginger, and toddy vinegar. Grind into a smooth, thick red masala paste.
3
Marinate the cleaned prawns with a pinch of salt and turmeric powder for about 15 minutes.
4
Heat oil in a pan over medium heat and lightly sear the prawns for 1-2 minutes until they just turn pink. Remove them and set aside.
5
In the same pan, add the finely chopped onions and sauté until golden brown.
6
Add the ginger-garlic paste and sauté for another minute until the raw aroma disappears.
7
Pour in the prepared spice paste and fry well with the onions on medium-low heat until the oil begins to separate from the masala.
8
Return the seared prawns to the pan, tossing them thoroughly to coat them in the rich, spicy balchão masala.
9
Simmer for 3 to 4 minutes so the prawns absorb the flavors without becoming rubbery. Adjust salt and vinegar if needed, then serve hot.
Ingredients
500g prawns, cleaned and deveined
2 large onions, finely chopped
1 tablespoon ginger-garlic paste
2 tablespoons Goan toddy vinegar or apple cider vinegar
2 tablespoons oil or ghee
Salt to taste
8-10 dry Kashmiri red chillies
1 teaspoon cumin seeds
1 tablespoon black peppercorns
1 inch cinnamon stick
4-5 cloves
1/2 teaspoon turmeric powder
6-8 cloves of garlic
1 small piece of ginger
*This AI-generated recipe may contain inaccuracies.