Prawn Balchao Recipe (Goan Style)
Ingredients:
For the prawns:
500g prawns (cleaned and deveined)
1/2 tsp turmeric powder
Salt to taste
For the Balchao masala paste:
6–8 dried red chilies (Kashmiri or Byadgi for color; add 2 spicy ones if you want it hotter)
1 tbsp cumin seeds
1 tbsp coriander seeds
1 tsp black peppercorns
4–5 garlic cloves
1-inch piece of ginger
1/2 tsp turmeric powder
1 tsp sugar
2 tbsp white vinegar (or malt vinegar)
For the curry:
2–3 tbsp oil
1 medium onion (finely chopped)
1 small tomato (finely chopped)
1–2 green chilies (optional, slit)
Salt to taste
Fresh coriander for garnish (optional)
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Instructions:
1. Marinate the Prawns:
Toss the cleaned prawns with turmeric and a little salt.
Set aside for 10–15 minutes.
2. Prepare the Masala Paste:
Soak the dried red chilies in warm water for 10–15 minutes.
Drain and grind them with cumin, coriander seeds, peppercorns, garlic, ginger, turmeric powder, sugar, and vinegar into a smooth paste.
Add a splash of water if needed.
3. Sauté the Onions and Tomatoes:
Heat oil in a pan.
Add chopped onions and sauté until golden brown.
Add green chilies (if using) and chopped tomatoes. Cook until the tomatoes soften and the oil begins to separate.
4. Cook the Masala:
Add the prepared Balchao masala paste to the pan.
Cook the paste on medium heat for 5–6 minutes, stirring continuously until the raw smell disappears and the oil starts to separate.
5. Add the Prawns:
Add the marinated prawns to the masala.
Stir well and cook for 5–7 minutes or until prawns are just cooked (do not overcook or they’ll turn rubbery).
6. Finish and Rest:
Taste and adjust salt and vinegar if needed.
Let it rest for at least a few hours (or overnight) for the best flavor — like a pickle, it improves with time.
Serving Suggestions:
Serve with steamed rice, Goan sannas, poee, or even as a spicy side with Indian breads.
Chef’s Tips:
This dish keeps well in the fridge for 3–4 days. Flavor intensifies over time.
For extra shelf life, cook down the masala till very dry and store in a sterile jar with a layer of oil on top.