A fiery and tangy Goan delicacy where juicy prawns are coated in a thick, aromatic masala made from red chilies and vinegar. This pickle-style curry is a burst of flavor, perfect with steamed rice or poi.
Prep20 min
Cook25 min
Soak30 min
Servings4
Serving size: 1 cup
1402cal
70gprotein
217gcarbs
Ingredients
500 g Prawns (Cleaned and deveined)
10 pcs Kashmiri Dried Red Chilies (Stems removed, for color and mild heat)
5 pcs Bedgi Dried Red Chilies (Stems removed, for heat)
A staple in every Goan household, this nutritious red rice, known as Ukda Tandul, has a beautiful earthy flavor and a firm, satisfyingly chewy texture. It's the perfect, wholesome companion for a spicy fish curry or a rich vegetable stew.
A refreshing Maharashtrian cucumber salad with a crunchy peanut texture and a simple tempering. It's the perfect cooling side dish for any spicy Indian meal, ready in minutes.
About Goan Prawn Balchão, Goan Red Rice and Koshimbir
Tangy Prawn Balchão with fiber-rich Goan Red Rice. A delicious, gut-friendly Goan treat!
This goan dish is perfect for dinner. With 1558.17 calories and 75.84g of protein per serving, it's a nutritious choice for your meal plan.
72gfat
0.75 tsp
Turmeric Powder
(Divided use: 0.25 tsp for marinade, 0.5 tsp for masala)
80 ml Toddy Vinegar (White wine vinegar or apple cider vinegar can be substituted)
2 medium Onion (Finely chopped)
1 large Tomato (Finely chopped)
3 tbsp Vegetable Oil
1 tsp Sugar (Jaggery can be used as a substitute)
1.5 tsp Salt (Divided use: 0.5 tsp for marinade, 1 tsp for curry, or to taste)
60 ml Water (As needed for grinding the masala)
Instructions
1
Prepare the Balchão Masala Paste
Remove the stems from both types of dried red chilies. Place them in a bowl and cover with hot water. Let them soak for 20-30 minutes until they are soft.
Drain the soaked chilies and transfer them to a blender or grinder.
Add the cumin seeds, cloves, black peppercorns, cinnamon stick, garlic, ginger, 0.5 tsp of the turmeric powder, and the toddy vinegar.
Grind to a very smooth, thick paste. Add a tablespoon or two of water if necessary to help the blades move, but keep the paste as thick as possible.
2
Marinate the Prawns
In a medium bowl, toss the cleaned and deveined prawns with the remaining 0.25 tsp of turmeric powder and 0.5 tsp of salt.
Mix well to coat evenly. Set aside to marinate for at least 15 minutes while you prepare the base.
3
Cook the Curry Base
Heat the vegetable oil in a heavy-bottomed pan or kadai over medium heat.
Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they are soft, translucent, and light golden brown.
Add the finely chopped tomato and cook for another 5-6 minutes, mashing it with the back of your spoon, until it breaks down completely and becomes pulpy.
4
Cook the Masala and Prawns
Add the ground balchão masala paste to the pan. Stir well and cook on medium-low heat for 7-8 minutes.
Keep stirring frequently to prevent it from sticking. Cook until the raw smell of the spices disappears and you see oil separating from the edges of the masala.
Add the marinated prawns to the pan. Gently mix to coat them thoroughly with the masala.
Cook for 4-5 minutes, stirring gently, just until the prawns turn pink and curl up. Do not overcook them, or they will become tough.
Stir in the sugar and the remaining 1 tsp of salt. Mix well to combine.
5
Rest and Serve
Turn off the heat. Cover the pan and let the Prawn Balchão rest for at least 30 minutes before serving. This allows the prawns to absorb the intense flavors of the masala.
Serve warm with Goan poi (bread), pav, or steamed rice.
Servings
4
Serving size: 1 cup
1cal
0gprotein
0gcarbs
Ingredients
1.5 cup Goan Red Rice (Also known as Ukda Tandul)
4.5 cup Water (For cooking the rice)
1 tsp Salt (Adjust to taste)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the Goan red rice in a large bowl. Rinse it under cold running water 3-4 times, gently rubbing the grains between your fingers, until the water runs mostly clear.
Drain the rinsing water completely. Add enough fresh water to cover the rice by at least 2 inches.
Let the rice soak for a minimum of 30 minutes, or up to 2 hours. This step is crucial for softening the outer bran and ensuring even cooking.
2
Boil the Rice (5-7 minutes)
Drain the soaking water from the rice.
Transfer the soaked rice to a medium, heavy-bottomed pot. Add 4.5 cups of fresh water and 1 tsp of salt.
Place the pot on the stove over high heat and bring the water to a rolling boil.
3
Simmer Until Tender (25-30 minutes)
Once the water is boiling, reduce the heat to the lowest possible setting.
Cover the pot with a tight-fitting lid and let the rice simmer gently for 25-30 minutes.
Avoid lifting the lid or stirring the rice during this time. The rice is cooked when the grains are tender but still have a distinct, chewy bite.
4
Rest and Fluff (10 minutes)
Turn off the heat and let the rice stand, covered and undisturbed, for 10 minutes. This allows the grains to absorb the remaining steam and firm up.
After resting, remove the lid and gently fluff the rice with a fork to separate the grains.
Serve hot as a perfect accompaniment to Goan fish curry, chicken xacuti, or any lentil dish.
2 pcs Green Chili (finely chopped, adjust to taste)
3 tbsp Roasted Peanuts (coarsely crushed)
1 cup Curd (thick and whisked until smooth)
3 tbsp Coriander Leaves (chopped)
1 tsp Sugar
0.75 tsp Salt (or to taste)
1 tbsp Ghee
0.5 tsp Mustard Seeds
0.5 tsp Cumin Seeds
0.25 tsp Hing
5 pcs Curry Leaves
Instructions
1
In a medium bowl, combine the finely chopped cucumber, onion, tomato, and green chili. This forms the base of your salad.
2
Add the coarsely crushed roasted peanuts, chopped coriander leaves, and sugar to the vegetable mixture. Mix well. Do not add salt or curd yet to prevent the salad from becoming watery.
3
Prepare the tempering (tadka). Heat ghee in a small tadka pan over medium heat. Once hot, add the mustard seeds and let them splutter completely, about 30 seconds. Add the cumin seeds, hing, and curry leaves. Sauté for another 20-30 seconds until the curry leaves turn crisp and aromatic. Turn off the heat and let the tempering cool for a minute.
4
Just before serving, add the whisked curd and salt to the vegetable bowl. Mix gently until everything is just combined.
5
Pour the slightly cooled tempering over the koshimbir. Give it a final gentle mix. Garnish with a few more coriander leaves if desired and serve immediately for the best texture and flavor.
