Goan Prawn Balchao
Goan Prawn Balchao is a tangy, spicy, and flavorful Goan pickle made with fresh prawns, red chili, and vinegar. It features a fiery blend of spices and is traditionally served as a condiment with rice or Goan bread.
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Ingredients
- 500 gramsfresh prawns (medium size, deveined and cleaned)
- 8 piecesred dry chilies (Kashmiri or Byadgi for color, plus some hot ones)
- 8 piecesgarlic cloves
- 1 inch pieceginger
- 1 ½ teaspoonsmustard seeds
- 0 ½ teaspoonsfenugreek seeds (methi)
- 1 teaspoonscumin seeds
- 4 tablespoonswhite vinegar
- 1 teaspoonstam arind paste
optional
- 1 ½ teaspoonssalt
- 0 ½ teaspoonssugar
- 4 tablespoonsrefined oil (or mustard oil)
- 1 mediumonion (finely chopped)
- 0 ¼ cupswater
Instructions
Dry roast the red dry chilies, mustard seeds, fenugreek seeds, and cumin seeds in a pan on medium heat for 2-3 minutes until aromatic. Be careful not to burn them.
Soak the roasted chilies in warm water for 15 minutes to soften.
In a blender, combine the soaked chilies, garlic cloves, ginger, and tamarind paste if using. Blend to a smooth paste, adding a little water if necessary.
Heat oil in a heavy-bottomed pan over medium heat. Add the finely chopped onion and sauté until golden brown, about 5-7 minutes.
Add the mustard seeds from the roasted mix and let them crackle. Then add the blended chili paste. Cook the paste on medium-low heat, stirring frequently, for about 10 minutes until oil separates from the masala.
Add the cleaned prawns to the pan. Stir well to coat the prawns with the chili masala.
Add vinegar, salt, sugar, and the remaining 1/4 cup water. Mix well.
Cook uncovered on low heat for 10 minutes or until the prawns are cooked through and the oil separates again.
Turn off the heat and let the balchao cool completely before storing in a clean dry jar. The flavor improves if left for a day.
