A fiery Goan delicacy where juicy prawns are drenched in a spiced vinegar-based masala. This coastal favourite is rich, tangy, and bold; perfect with rice or crusty bread. Pickle-like in its depth, this dish only gets better with time.
Prawns Balchão
Course: MainCuisine: GoanDifficulty: Intermediate
Servings
4
servingsPrep time
20
minutesCooking time
30
minutesIngredients
400 g Prawns (cleaned and deveined)
2 medium Onions
1 medium Tomato
10-12 Kashmiri Red Chillies
1 inch Ginger piece
8-10 Garlic Cloves
1 tsp Cumin Seeds
1 tsp Coriander Seeds
½ tsp Black Peppercorns
1 inch Cinnamon Stick
4 Cloves
2 tbsp White Vinegar (plus 1 tbsp extra if needed)
¾ tsp Turmeric Powder
1 tbsp Sugar
Salt to taste
2 tbsp Oil
Directions
- Soak red chillies in warm water for 10–15 minutes. Drain.
- Grind chillies, ginger, garlic, cumin, coriander, peppercorns, cloves, cinnamon, turmeric, salt, and 2 tablespoons of vinegar to a fine paste.
- Finely chop onions and tomato.
- Heat oil in a pan. Sauté onions until golden.
- Add tomato and cook for 4–5 minutes until soft.
- Stir in the ground masala paste. Cook on medium heat till the oil begins to separate.
- Add sugar and adjust salt and vinegar as needed.
- Add the prawns and cook for 5–6 minutes, or until they are just done.
- Let rest for a few hours, or overnight, for the flavours to deepen.
- Serve hot with rice, pav, or parathas.
