📝 About This Recipe
Hailing from the sun-drenched shores of Goa, Prawn Balchao is a spicy, tangy, and slightly sweet pickle-style curry that reflects the region's unique Indo-Portuguese heritage. This dish centers around succulent prawns preserved in a rich, dark red masala made from dried chilies, warm spices, and the sharp bite of toddy vinegar. It is a bold, flavor-packed explosion that tastes even better the next day as the prawns soak up the complex, aromatic gravy.
🥗 Ingredients
The Prawns
- 500 grams Large Prawns (cleaned, deveined, and tails removed)
- 1/2 teaspoon Turmeric powder
- 1/2 teaspoon Salt (to taste)
The Balchao Masala Paste
- 12-15 pieces Dried Kashmiri Red Chilies (deseeded for less heat)
- 1 teaspoon Cumin seeds
- 8-10 pieces Black peppercorns
- 6 pieces Cloves
- 1 inch Cinnamon stick
- 1.5 inch Ginger (roughly chopped)
- 10-12 pieces Garlic cloves
- 1/2 cup White vinegar or Toddy vinegar (used for blending the paste)
The Aromatics & Finish
- 4-5 tablespoons Vegetable oil (Goan cooking uses a generous amount of oil)
- 3 medium Red onions (very finely chopped)
- 2 medium Tomatoes (finely chopped)
- 1 tablespoon Brown sugar or Jaggery (to balance the acidity)
- 1 sprig Fresh Curry Leaves (optional for extra aroma)
👨🍳 Instructions
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1
Begin by marinating the cleaned prawns with 1/2 teaspoon turmeric and 1/2 teaspoon salt. Set them aside for 20 minutes to absorb the flavors.
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2
Prepare the Balchao masala by placing the dried red chilies, cumin, peppercorns, cloves, cinnamon, ginger, and garlic in a high-speed blender.
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3
Add the vinegar to the blender. Grind the mixture into a very smooth, thick, and vibrant red paste. Do not add water; the vinegar acts as the liquid and preservative.
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4
Heat 2 tablespoons of oil in a wide frying pan over medium-high heat. Lightly sear the marinated prawns for 1 minute per side until they turn pink. Remove and set aside (do not overcook).
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5
In the same pan, add the remaining 2-3 tablespoons of oil. Once hot, add the finely chopped onions.
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6
Sauté the onions on medium heat for about 10-12 minutes. They need to be deep golden brown and soft, almost caramelized, to provide the base for the gravy.
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7
Add the finely chopped tomatoes and cook for another 5-6 minutes until they turn mushy and the oil starts to separate from the sides of the pan.
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8
Lower the heat and pour in the prepared Balchao masala paste. Stir well to combine with the onion-tomato base.
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9
Fry the masala on low heat for 8-10 minutes. This is the most important step; the raw smell of the vinegar and spices must cook out until the oil floats on top.
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10
Stir in the brown sugar (or jaggery) and a pinch more salt if needed. This will balance the sharp tang of the vinegar and the heat of the chilies.
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11
Add the seared prawns back into the pan. Toss them gently to coat every prawn in the thick, luscious masala.
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12
Cook for just 2-3 more minutes on low heat. If the sauce is too thick, add a tiny splash of water, but Balchao is traditionally a thick, semi-dry dish.
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13
Turn off the heat, cover the pan, and let it rest for at least 10 minutes before serving to allow the flavors to penetrate the prawns.
💡 Chef's Tips
Use Kashmiri Red Chilies for that signature deep red color without overwhelming heat. Never add water when grinding the masala; the vinegar is essential for the authentic tangy flavor profile. Be patient with the onions; they provide the body and sweetness of the dish, so don't rush the browning process. This dish actually tastes better the next day, as the prawns 'pickle' in the spicy sauce. If you prefer a more 'pickled' version, increase the oil slightly so it forms a layer on top, which helps preserve the dish.
🍽️ Serving Suggestions
Serve hot with steaming white Basmati rice or traditional Goan red rice. Pair it with 'Sannas' (steamed rice cakes) or crusty 'Paow' (bread rolls) to mop up the thick gravy. A side of simple kachumber salad (cucumber, onion, tomato) provides a refreshing crunch. Serve with a chilled glass of Sol Kadhi or a crisp lager to balance the spice levels.