Goan-style Prawns

Usually called ‘prawns balchao’, this fiery prawn dish hails from the sunny and tropical state of Goa, using vinegar and tomatoes to create a tangy gravy.

Goan Prawn Curry 

Ingredients

Serves 1-2 people

  • 500g prawns, peeled and cleaned
  • ½ tsp turmeric
  • 1 tsp salt

For the sauce:

  • ¼ tsp mustard seeds
  • ¼ tsp cumin seeds
  • 1 inch (2.54cm) piece ginger
  • 8 garlic cloves
  • 1 tbsp white vinegar
  • 2 onions, peeled
  • 5 small dried red chillies
  • 1 tsp brown sugar
  • 2 tbsp tomato purée
  • 2 prawns, peeled and cleaned
  • Pinch of salt
  • 2 tbsp coconut oil

Equipment

Ooni Cast Iron Skillet


Directions

In a bowl, add the prawns, turmeric and salt, and toss until well coated. Set aside in the fridge to marinate for at least 30 minutes.

In the meantime, prepare the sauce. Blend the sauce ingredients together using a blender until smooth and set aside.

Fire up your pizza oven. Aim for a temperature of 225˚C at the center of the baking stone inside. You can check the temperature quickly and easily using an infrared thermometer.

Place your Ooni Cast Iron Skillet inside the oven to warm. Once warm, add the coconut oil to the pan and swirl to coat the pan evenly. Return the pan to the oven for about a minute, or until the oil begins to sizzle.

Add the marinated prawns and the sauce to the pan, and return the pan to the oven. Cook for 5-6 minutes, stirring occasionally, or until the prawns are cooked through.

Remove from the oven and serve hot with steamed rice.