Prawn Balchão (बाल्चाव)
A pickle-like Goan prawn preparation bursting with vinegar, dried red chillies, and spices — intense, bright, and best served in small spoonfuls.
Cuisine: Goan (Goa) · Style: Dry · Protein: Prawn · Total time: · Difficulty: medium · Servings: 4 · Spice: 4/5
Ingredients
- 500g small prawns, cleaned
- 12 Kashmiri dried red chillies
- 1 tsp cumin seeds
- 1 tsp peppercorns
- 6 cloves
- 1 tsp turmeric
- 10 garlic cloves
- 1 inch ginger
- 1/4 cup palm vinegar
- 2 large onions, finely chopped
- 2 tomatoes, chopped
- 1 tbsp sugar
- 4 tbsp oil
- 1 tsp mustard seeds
- Salt to taste
Steps
- Grind red chillies, cumin, peppercorns, cloves, turmeric, garlic, ginger, and vinegar to a paste.
- Pat prawns dry and lightly sauté in oil for 2 minutes. Set aside.
- In the same oil, splutter mustard seeds, then sauté onions until deep brown.
- Add the spice paste and cook on low until oil separates.
- Stir in tomatoes and sugar. Cook until jammy.
- Add prawns and cook 5-6 minutes until coated and glossy.
- Cool completely and store — it tastes even better after a day.