Dinner
Goan Recheado Butter Prawns
A Goan classic elevated, tiger prawns coated in a recheado masala of kashmiri chilli, vinegar, and whole spices then pan-fried in butter so the Portuguese butter technique and the fierce Goan spice paste caramelise together into a sticky, deeply aromatic dish.
$7
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
520Calories
28gProtein
16gFat
62gCarbs
4gSugar
2gFiber
680mgSodium
215mgChol
0gSat Fat
Goes well with
Sauvignon Blanc
local
Kokum Sherbet
international
High Protein
Gluten-Free
fusion-kitchen
Instructions
1
Prep
Mix kashmiri chilli powder, cumin, coriander, turmeric, cinnamon, and cloves. Stir in grated garlic, ginger, malt vinegar, palm sugar, and salt until a smooth paste forms. Toss prawns in the recheado paste until fully coated. Set aside 5 minutes.
2
Sear
Heat butter in a wide frying pan over medium-high until foaming. Add prawns in a single layer without crowding. Cook 1.5–2 minutes per side until pink, curled, and the masala caramelises. Spoon the glossy pan sauce over prawns as they cook. Remove from heat immediately when just cooked through.
3
Plate
Spoon prawns and all pan sauce over steamed basmati rice. Scatter fresh coriander and sliced red onion over the top. Serve with lime wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g300g raw tiger prawns
- 60g60g unsalted butter
- 3 tsp3 tsp kashmiri chilli powder
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp ground coriander
- 1/2 tsp1/2 tsp ground turmeric
- 1/2 tsp1/2 tsp ground cinnamon
- 1/4 tsp1/4 tsp ground cloves
- 4 cloves4 cloves garlic
- 11 thumb fresh ginger
- 3 tbsp3 tbsp malt vinegar
- 2 tsp2 tsp palm sugar
- 1 tsp1 tsp fine sea salt
- 360g360g steamed basmati rice
- 10g10g fresh coriander
- 22 lime
- 80g80g thinly sliced red onion
