Goan Prawn Balchão with Ladi Pav

Name: Ladi Pav
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6 servings
Cuisine: maharashtrian
Ingredients: 3 cup maida (approx 375g); 1.5 tsp instant dry yeast; 2 tbsp sugar; 1 tsp salt; 0.5 cup milk (warm); 0.5 cup water (warm, adjust as needed); 2 tbsp butter (melted); 1 tbsp butter for brushing (melted)

Popularity

1.5

Tangy Prawn Balchão with fluffy Pao - an aromatic, protein-packed homestyle treat that's simply irresistible!

Nutrition per Serving

562

Calories

35g

Protein

69g

Carbs

17g

Fat

Recipes in this Meal

1. Goan Prawn Balchão

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 serving

265cal

27gprotein

14gcarbs

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)
1 tsp Cumin Seeds
5 pcs Cloves
1 tsp Black Peppercorns
1 inch Cinnamon Stick
8 cloves Garlic (Peeled)
1 inch Ginger (Peeled and roughly chopped)

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2. Ladi Pav

Pillowy soft, pull-apart dinner rolls straight from the streets of Mumbai. These fluffy, slightly sweet buns are the perfect vehicle for scooping up rich Pav Bhaji or holding a crispy Vada. A simple, satisfying bake for any occasion.

Prep25 min

Cook0 min

Bake20 min

Ferment105 min

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About Goan Prawn Balchão with Ladi Pav

Tangy Prawn Balchão with fluffy Pao - an aromatic, protein-packed homestyle treat that's simply irresistible!

This goan and konkani dish is perfect for breakfast or lunch. With 562.3199999999999 calories and 34.72g of protein per serving, it's a nutritious choice for your meal plan.

12gfat

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.

Servings6

Serving size: 1 serving

297cal

7gprotein

54gcarbs

5gfat

Ingredients

3 cup maida (approx 375g)
1.5 tsp instant dry yeast
2 tbsp sugar
1 tsp salt
0.5 cup milk (warm)
0.5 cup water (warm, adjust as needed)
2 tbsp butter (melted)
1 tbsp butter for brushing (melted)

Instructions

1
Activate the yeast. In a small bowl, combine the warm milk, warm water, sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.
2
Make the dough. In a large mixing bowl, whisk together the all-purpose flour and salt. Pour in the frothy yeast mixture and the 2 tbsp of melted butter. Mix with a spatula or your hands until a shaggy dough forms.
3
Knead the dough. Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, soft, and elastic. It should spring back when you press it lightly.
4
First proofing. Place the dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm place for 60-75 minutes, or until it has doubled in size.
5
Shape the pav. Gently punch down the risen dough to release the air. Divide the dough into 12 equal portions. Roll each portion into a smooth ball, tucking the edges underneath. Grease a 9x9 inch baking pan. Arrange the dough balls in the pan, placing them close enough to touch each other as they rise.
6
Second proofing. Cover the pan with a damp cloth and let the pav rise again for about 30 minutes, or until they are puffy and have almost doubled.
7
Bake the pav. Preheat your oven to 375°F (190°C). Gently brush the tops of the risen pav with the 2 tbsp of milk. Bake for 15-20 minutes, or until they are golden brown on top. If they brown too quickly, you can cover them loosely with aluminum foil for the last 5 minutes.
8
Finish and serve. As soon as the pav come out of the oven, brush them generously with the remaining 1 tbsp of melted butter. Let them cool in the pan for a few minutes before transferring to a wire rack. Serve warm.

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28g

Fat

3Recipes

g

Carbs

56gFat

2Recipes

g

Carbs

11gFat

3Recipes

Carbs

36gFat

2Recipes

Goan Prawn Balchão with Ladi Pav

Nutrition per Serving

Recipes in this Meal

1. Goan Prawn Balchão

Ingredients

2. Ladi Pav

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About Goan Prawn Balchão with Ladi Pav

Instructions

Ingredients

Instructions