Prawn Balchao
A Goan classic with tender prawns in a sweet, spicy, and tangy red-pepper sauce balanced with vinegar and jaggery. This quick curry simmers gently and tastes even better the next day.
- Total time
- 35 min
- Servings
- 2
- Calories
- 280
- Protein
- 24g
Ingredients
- 2 whole red bell peppers
- 5 whole garlic cloves
- 2 whole shallots
- 3 whole red chili peppers, dried (or red pepper flakes)
- 300 g large prawns (shrimp), peeled and deveined
- 3 tbsp red wine vinegar
- 1.5 tsp jaggery (or brown sugar)
- 3 tbsp olive oil
- 1 pinch salt and black pepper to taste
Instructions
- 1
Remove the stems and seeds from the 2 bell peppers by cutting around the core lengthwise and discarding the white insides, then chop the flesh into rough 1-inch pieces.
- 2
Peel the papery skin from the 5 garlic cloves and roughly chop them into 2–3 pieces each.
- 3
Peel the papery skin from the 2 shallots, cut them in half lengthwise from root to tip, then chop into 1/4-inch pieces.
- 4
Remove the stems from the 3 dried red chili peppers and discard any seeds inside by pinching and shaking them out.
- 5
Place the chopped bell peppers, garlic, shallots, and cleaned dried chilis into a blender or food processor and blend until a smooth thick paste forms, about 1 minute.
- 6
Heat the 3 tablespoons of olive oil in a 10-inch skillet over medium heat until it shimmers and swirls easily when you tilt the pan, about 90 seconds.
- 7
Pour the pepper paste into the hot oil and stir constantly with a wooden spoon, scraping the bottom of the pan to prevent sticking, until it darkens from bright red to deep rust-brown and smells intensely fragrant, about 4 minutes.
- 8
Add the 300 g of prawns directly to the paste and stir gently with a wooden spoon to coat them evenly, cooking for 1 minute so they start to turn opaque.
- 9
Pour in the 3 tablespoons of red wine vinegar and sprinkle the 1.5 teaspoons of jaggery over the top, then stir to dissolve and combine.
- 10
Reduce the heat to medium-low and let the mixture simmer gently, stirring every 30 seconds, until the prawns turn bright pink and the sauce has thickened slightly, about 6–8 minutes.
- 11
Taste the balchao and adjust with a pinch more salt and black pepper if needed, stirring to combine.
- 12
Divide the prawn balchao between two shallow bowls or plates and serve hot with steamed rice or warm naan bread on the side.
Tools you’ll need
- cutting board
- chef's knife
- blender or food processor
- 10-inch skillet
- wooden spoon
- measuring spoons
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