Goan Prawn Balchão

Cuisines

Best for

Recipe

Ingredients

250 grams	prawns, cleaned and deveined
2 tablespoons	vegetable oil
1 teaspoon	mustard seeds
1 large	onion, finely chopped
2 tablespoons	ginger-garlic paste
2 tablespoons	Goan vinegar
1 tablespoon	sugar
1 teaspoon	red chili powder
1 teaspoon	turmeric powder
1 teaspoon	cumin powder
1 teaspoon	coriander powder
2 tablespoons	tomato paste
—	salt to taste
1 cup	water
2 tablespoons	coconut oil
1 teaspoon	fenugreek seeds
2 pieces	dried red chilies
1 small	cinnamon stick
3	cloves
1 teaspoon	black peppercorns

Instructions

1. 1 Marinate the prawns with salt and turmeric powder for 10 minutes.
2. 2 Heat vegetable oil in a pan and add mustard seeds. Allow them to splutter.
3. 3 Add the chopped onions and sauté until golden brown.
4. 4 Add the ginger-garlic paste and sauté for another 2 minutes.
5. 5 Stir in the tomato paste, red chili powder, cumin powder, coriander powder, and sugar.
6. 6 Cook the mixture for 5 minutes until the oil separates from the masala.
7. 7 Add the marinated prawns and cook for 3-4 minutes until they turn pink.
8. 8 Pour in the Goan vinegar and water, and bring to a simmer.
9. 9 In a separate small pan, heat coconut oil and add fenugreek seeds, dried red chilies, cinnamon stick, cloves, and black peppercorns. Fry until aromatic.
10. 10 Pour the tempered spices into the prawn mixture and stir well.
11. 11 Simmer the balchão on low heat for 10 minutes, allowing the flavors to meld.
12. 12 Adjust salt to taste and serve hot with steamed rice or bread.