🌶️ Goan Prawn Balchao (Spicy, Sweet & Tangy Curry)

A bold and fiery Goan-style prawn curry with a perfect balance of spice, sweetness, and tanginess. Best enjoyed with hot steamed rice or soft chapati.

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🧄 Ingredients

For the Masala Paste

• 1 tsp jeera (cumin seeds)
• 1 tsp peppercorns
• 8–10 dried red chillies
• ½ tsp dhanya (coriander seeds)
• 1 tsp vinegar or lime juice
• 1 tsp sugar
• 1 tsp salt
• ½ tsp turmeric powder
• 2-inch piece ginger
• 8 garlic cloves

Other Ingredients

• ½ kg prawns (cleaned, deveined, deshelled)
• 4 tsp oil
• 2 medium onions (finely chopped)
• 2 medium tomatoes (finely chopped)
• Few curry leaves
• 1 tsp ginger-garlic paste
• 1 tsp saunf (fennel seeds)
• 1 green chilli (slit or chopped)
• Fresh coriander leaves (for garnish)

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👩‍🍳 Method

1. Grind all ingredients listed under masala into a smooth paste.
2. Marinate cleaned prawns with this masala for 30 minutes.
3. Heat oil in a kadai. Add saunf, curry leaves, and green chilli. Sauté briefly.
4. Add onions and cook until soft and translucent.
5. Mix in ginger-garlic paste and sauté until raw smell disappears.
6. Add tomatoes and cook until soft and mushy.
7. Now add the marinated prawns along with the remaining masala.
8. Cook on medium flame until prawns are fully cooked and the gravy thickens.
9. Garnish with fresh coriander leaves.

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🍽️ Serving Suggestion

Serve hot with steamed rice, jeera rice, or soft chapati.