Fusion Kitchen · Dinner
Spiced Vinegar Tiger Prawns
Goan Prawn Balchão
A Portuguese-Indian Goan classic, tiger prawns cooked in a sharp, deeply spiced balchão masala of kashmiri chilli, vinegar, and palm sugar where the pickling acidity and chilli heat are both structurally essential to the dish identity.
$$
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
520Calories
28gProtein
16gFat
62gCarbs
12gSugar
3gFiber
680mgSodium
172mgChol
Goes well with
Vinho Verde, Minho, PortugalVinho Verde, Minho, Portugal — A refresh...
local
Kingfisher Premium LagerKingfisher Premium Lager — A crisp, refr...
international
Instructions
1
Prep
Peel and devein 300g tiger prawns. Finely dice 1 medium onion (150g). Finely grate 4 garlic cloves (20g) and 1 thumb fresh ginger (15g). Mix balchão masala spices—2 tsp kashmiri chilli powder, 1 tsp cumin, 1 tsp coriander, 0.5 tsp turmeric, 0.25 tsp cinnamon, 0.25 tsp cloves—with 3 tbsp vinegar and 1.5 tbsp grated palm sugar to form a smooth paste.
2
Saute
Heat 2 tbsp neutral oil in a wide frying pan over medium-high heat. Add diced onion, cook 5–6 minutes until deep golden. Stir in garlic and ginger, cook 1 minute until fragrant.
3
Build
Add the spice paste to the pan, stir continuously for 2 minutes until darkened and vinegar reduces. Add 1.5 tbsp tomato paste and 200g canned chopped tomatoes, stir to combine.
4
Simmer
Reduce heat to medium, simmer 8–10 minutes until sauce is thick, glossy, and deeply coloured. Season with 0.75 tsp fine sea salt.
5
Sear
Increase heat to medium-high. Add 300g prawns, stir to coat in masala. Cook 3–4 minutes, stirring occasionally, until prawns are pink and cooked through.
6
Plate
Scatter 10g fresh coriander over the balchão. Serve with 360–440g steamed basmati rice and lime wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) raw tiger shrimp
- 2 tbsp neutral oil
- 1 medium onion
- 4 garlic cloves
- 1 thumb fresh ginger
- 2 tsp Kashmiri chilli powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.25 tsp ground turmeric
- 0.25 tsp ground cinnamon
- 0.25 tsp ground cloves
- 45ml (3 tbsp) malt vinegar
- 1.5 tbsp palm sugar
- 1.5 tbsp tomato paste
- 200g (7 oz / 1 can) canned chopped tomatoes
- 0.75 tsp fine sea salt
- 360g (12.7 oz) steamed basmati rice
- 10g (small handful) fresh coriander
- 1 lime