Goan Prawn Balchão / Xacuti (Konkan Coast Roasted Coconut & Tamarind Prawn Curry) – Authentic India Recipe
From the beaches of Goa: sweet prawns in a deeply aromatic roasted-coconut and tangy tamarind masala.
- Country of Origin
- 🇮🇳 India (South Asia, Asia)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Plump tiger prawns, Steamed white rice, Fresh cilantro, Toasted grated coconut, Tamarind pulp
Ingredients for Goan Prawn Balchão / Xacuti (Konkan Coast Roasted Coconut & Tamarind Prawn Curry) (4 Servings)
- 1.25 lbs (or 2.5 cups) plump tiger prawns, prepped into bite-sized pieces
- 1.5 cups steamed white rice, washed and trimmed
- 1 cup fresh cilantro
- 1 medium onion and 3 cloves garlic, finely minced with toasted grated coconut
- 1.5 tbsp traditional India seasoning (tamarind pulp, Kashmiri chili, coriander, fenugreek, curry leaves)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown plump tiger prawns for 5 minutes.
- Add minced onion, garlic, toasted grated coconut, and tamarind pulp, Kashmiri chili, coriander, fenugreek, curry leaves, stirring for 2 minutes until deeply aromatic.
- Add steamed white rice and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in fresh cilantro right before serving warm.