Goan King Prawn Balchão
Ingredients
- Red onions: 6, finely diced
- Garlic: 9 cloves, roughly chopped
- Fresh root ginger: 45g, peeled and roughly chopped
- Ground coriander: 3 tsp
- Ground cumin: 3 tsp
- Dried chilli flakes: 1 1/2 tsp
- Cayenne pepper: 1 1/2 tsp
- Tomato paste: 96g
- King prawns: 513g
- Tamarind paste: 45g
- Cider vinegar: 90ml
- Sugar: 3 tsp
- Baby leaf spinach: 240g
- Basmati rice: 390g
- Salt
- Vegetable oil
- Water: 900ml
Method
- Fry the onion in a wide pan with a generous drizzle of vegetable oil over a medium heat for 10-12 min or until softened.
- Rinse the rice and cook in the water for 10-12 minutes.
- Add the chopped garlic, ginger, ground coriander, ground cumin, chilli flakes, cayenne pepper and a generous pinch of salt to a pestle & mortar and grind to a smooth paste. Add 2 tbsp vegetable oil and give everything a good mix up.
- Once the onion has softened, add the Balchao spice paste and tomato paste to the pan and cook for 4-5 min or until fragrant.
- Add the king prawns, tamarind paste, cider vinegar and 1 tsp sugar and cook for 2-3 min or until the prawns are almost cooked through.
- Add the baby leaf spinach with 60ml cold water and cook for a further 2-3 min or until the spinach has just wilted and the sauce is thickened to a curry-like consistency.
- Serve the Goan prawn Balchao curry over the basmati rice.
Recipe Source: Gousto