Goan Prawn Balchão with Coconut Rice

A fiery and tangy Goan prawn curry, almost like a spicy pickle, where plump shrimp are cooked in a vibrant red vinegar-based masala, served with fragrant coconut rice and simple sautéed green beans for balance.

• Prep: 35 min
• Cook: 45 min
• Total: 1 hr 20 min
• Servings: 7
• Cuisine: Indian
• Difficulty: Hard

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• Gluten-Free
• High-Protein
• Low-Sugar

Tags

• spicy
• tangy
• fresh
• sauté
• stir-fry
• classic

Ingredients

• 2 pound large shrimp (peeled, deveined, tails on or off)
• 0.5 cup white vinegar
• 15 dried red chilis (stems removed, soaked in hot water for 20 minutes, then drained)
• 1 whole fresh ginger (peeled and roughly chopped)
• 8 clove garlic (peeled)
• 1 tablespoon whole cumin seeds
• 1 tablespoon black peppercorn
• 1 tablespoon whole mustard seeds
• 0.5 teaspoon fenugreek seeds
• 1 teaspoon ground turmeric
• 0.25 cup olive oil
• 1 yellow onion (finely chopped)
• 2 fresh curry leaves
• 1 tablespoon tamarind paste (mixed with 1/4 cup warm water)
• 0.5 teaspoon sugar
• 1 teaspoon salt
• 2 cup basmati rice (uncooked)
• 1 can full-fat coconut milk
• 1 pound green bean (trimmed)
• 1 teaspoon brown mustard seeds

Instructions

1. Prepare the Balchão paste: In a blender or food processor, combine the 1/2 cup white vinegar, 15-20 soaked and drained dried red chilies, 1 inch fresh ginger, 8 cloves garlic, 1 tablespoon whole cumin seeds, 1 tablespoon black peppercorns, 1 tablespoon whole mustard seeds, 1/2 teaspoon fenugreek seeds, and 1 teaspoon ground turmeric. Blend until a smooth, thick paste forms, adding a tablespoon of water if needed to aid blending.
2. Sauté aromatics: Heat 1/4 cup olive oil in a large pan or Dutch oven over medium heat. Add 1 finely chopped yellow onion and 2 sprigs fresh curry leaves. Sauté until the onion is softened and translucent, about 5-7 minutes.
3. Cook the masala: Add the prepared Balchão paste to the pan. Cook for 10-12 minutes over medium-low heat, stirring frequently, until the oil separates from the masala and the paste darkens. This is crucial for developing depth of flavor.
4. Add shrimp: Stir in the 1 tablespoon tamarind paste mixture and 1/2 teaspoon sugar. Bring to a gentle simmer. Add the 2 pounds large shrimp to the pan and cook for 3-5 minutes, stirring until the shrimp turn pink and opaque. Be careful not to overcook the shrimp. Season with 1 teaspoon salt.
5. Prepare Coconut Rice: Wash 2 cups basmati rice thoroughly until the water runs clear. Soak for 20 minutes, then drain. In a medium pot, combine the drained rice with 1 (13 1/2 ounce) can full-fat coconut milk, 1 1/2 cups water, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and cook for 15-18 minutes until water is absorbed and rice is tender. Fluff with a fork.
6. Sauté Green Beans: While the rice cooks, heat 1 tablespoon olive oil (from general ingredients, not listed specifically for this step, assume general ingredient) in a separate skillet over medium heat. Add 1 teaspoon brown mustard seeds and let them splutter for 30 seconds. Add 1 pound trimmed green beans and a pinch of salt. Sauté for 5-7 minutes until tender-crisp.
7. Serve: Serve the hot Goan Prawn Balchão alongside the fragrant Coconut Rice and sautéed green beans.

Notes

The flavor of Balchão improves over time, making it an excellent dish to prepare a day in advance. Shrimp cook very quickly, so be sure not to overcook them, or they will become rubbery. Adjust the number of dried red chilies to your desired spice level.

Nutrition (per serving)

• Calories: 520
• Protein: 34 g
• Carbohydrates: 58 g
• Fat: 19 g
• Fiber: 7.5 g
• Sodium: 750 mg
• Saturated Fat: 9.5 g
• Sugar: 3.5 g
• Cholesterol: 190 mg