Ingredients with Measurements:
- 500g prawns, peeled and deveined
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 2 tomatoes, chopped
- 2 tbsp Balchão masala paste
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp red chili powder
- 1 tsp sugar
- Salt to taste
- 2 tbsp oil
- 2 tbsp vinegar
- 1/2 cup water
- Fresh coriander leaves for garnish
Special equipment needed:
- None
Step-by-step instructions:
1. Heat oil in a pan and sauté onions until they turn translucent.
2. Add garlic and sauté for another minute.
3. Add chopped tomatoes and cook until they turn soft and mushy.
4. Add Balchão masala paste, turmeric powder, cumin powder, coriander powder, red chili powder, sugar, and salt. Mix well and cook for 2-3 minutes.
5. Add prawns and cook for 5-7 minutes or until they turn pink.
6. Add water and vinegar and cook for another 2-3 minutes.
7. Garnish with fresh coriander leaves and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- Serves 4
Nutritional information:
- Calories: 180
- Fat: 8g
- Carbohydrates: 8g
- Protein: 20g
Substitutions for ingredients:
- Balchão masala paste can be substituted with any other spicy masala paste.
- Vinegar can be substituted with lemon juice.
Variations:
- This recipe can be made with chicken, fish, or tofu instead of prawns.
Tips and tricks:
- Make sure to devein the prawns properly.
- Adjust the spice level according to your taste.
- Use fresh ingredients for best results.
Storage instructions:
- Store the leftover Balchão prawns in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the Balchão prawns in a pan on medium heat until heated through.
Presentation ideas:
- Serve the Balchão prawns in a bowl with steamed rice or naan bread.
Garnishes:
- Fresh coriander leaves
Pairings:
- This dish pairs well with a cold beer or a glass of white wine.
Suggested side dishes:
- Steamed rice, naan bread, or a side salad.
Troubleshooting advice:
- If the Balchão prawns are too spicy, add a little more sugar to balance the flavors.
Food safety advice:
- Make sure to cook the prawns thoroughly to avoid any foodborne illnesses.
Food history:
- Balchão is a spicy Goan dish that originated in Portugal.
Flavor profiles:
- Spicy, tangy, and flavorful.
Serving suggestions:
- Serve hot with steamed rice or naan bread.
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Region: Indian