Vegan Prawn Balchão

Vegan Prawn Balchão is a vibrant and spicy Goan-inspired dish that uses plant-based ingredients to replicate the flavors of traditional prawn balchão. This dish features marinated jackfruit and a rich, tangy sauce that is perfect for pairing with steamed rice or crusty bread.

Ingredients

• Young green jackfruit - 400 grams
• Coconut oil - 2 tablespoons
• Onion - 1 medium, finely chopped
• Garlic - 5 cloves, minced
• Ginger - 1 inch, grated
• Tomato - 1 large, chopped
• Red chili powder - 2 teaspoons
• Turmeric powder - 1/2 teaspoon
• Coriander powder - 1 teaspoon
• Garam masala - 1/2 teaspoon
• Salt - to taste
• Tamarind paste - 1 tablespoon
• Coconut vinegar - 2 tablespoons
• Fresh coriander leaves - for garnish

Steps

1. Rinse the young green jackfruit and cut it into bite-sized pieces. Boil the jackfruit in water for about 10 minutes until tender, then drain and set aside.
2. Heat coconut oil in a pan over medium heat. Add finely chopped onion and sauté until translucent.
3. Add minced garlic and grated ginger to the pan, cooking for another 2-3 minutes until fragrant.
4. Stir in the chopped tomato and cook until soft and well combined with the onion mixture.
5. Add red chili powder, turmeric powder, coriander powder, and salt, stirring to combine. Cook for an additional 2-3 minutes.
6. Incorporate the boiled jackfruit into the pan, mixing well with the spices. Cook for 5 minutes, allowing the jackfruit to absorb the flavors.
7. Add tamarind paste and coconut vinegar to the mixture, stirring to combine. Let it simmer for another 5-7 minutes, adjusting salt to taste.
8. Finish with garam masala, and cook for an additional 2 minutes.
9. Garnish with fresh coriander leaves before serving.

Nutrition

• Calories: 280
• Protein: 5 g
• Carbs: 45 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 8 g
• Unsaturated Fat: 2 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Contains antioxidants and anti-inflammatory properties from spices.

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