📝 About This Recipe
Originating from the sun-drenched coast of Goa, Prawn Balchão is a fiery, pickling-style curry that reflects the region's rich Portuguese heritage. This dish is a masterful balance of heat from dried chilies, the sharpness of palm vinegar, and the deep umami of shrimp paste, creating a 'masala' that preserves the prawns in a rich, oily sauce. It is a bold, soul-warming preparation that tastes even better the next day as the flavors deepen and mature.
🥗 Ingredients
The Prawns
- 500 grams King Prawns (peeled, deveined, and tails removed)
- 1/2 teaspoon Turmeric powder
- 1/2 teaspoon Salt (for initial marination)
The Balchão Paste
- 12-15 pieces Dried Kashmiri Red Chilies (deseeded for less heat, soaked in vinegar)
- 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 Palm Vinegar (can substitute with malt or white wine vinegar)
The Aromatics & Sauce
- 4-5 tablespoons Vegetable Oil (traditional recipes use a generous amount)
- 3 large Red Onions (very finely chopped)
- 1 medium Tomato (finely chopped)
- 1 teaspoon Shrimp Paste (Belacan) (or dried baby shrimp powder)
- 1 tablespoon Jaggery or Brown Sugar (to balance the acidity)
- 1 sprig Curry Leaves (optional, for aroma)
👨🍳 Instructions
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1
Toss the cleaned prawns with turmeric and 1/2 teaspoon of salt. Set aside to marinate for at least 20 minutes.
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2
In a blender, combine the soaked red chilies, cumin, peppercorns, cloves, cinnamon, ginger, and garlic. Pour in the palm vinegar and blend until a very smooth, thick, fiery red paste forms. Do not add water; use vinegar as the liquid base.
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3
Heat 2 tablespoons of oil in a wide pan over medium-high heat. Sear the prawns quickly for 1-2 minutes until they just turn pink and opaque. Remove them from the pan and set aside, leaving any juices behind.
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4
Add the remaining oil to the same pan. Once hot, add the finely chopped onions. Sauté on medium-low heat for 12-15 minutes, stirring frequently, until the onions are deep golden brown and caramelized. This is the foundation of the flavor.
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5
Add the chopped tomato and shrimp paste. Cook for another 5 minutes until the tomatoes soften and the raw smell of the shrimp paste disappears.
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6
Pour in the blended Balchão masala paste. Be prepared for a strong, pungent aroma as the vinegar hits the heat.
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7
Fry the masala with the onions for 8-10 minutes on low heat. You will know it is ready when the oil begins to separate from the sides of the paste and the color deepens to a dark maroon.
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8
Stir in the jaggery (or brown sugar) and adjust the salt. The jaggery should cut through the sharp vinegar tang without making the dish sweet.
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9
Add the seared prawns back into the pan. Toss well to ensure every prawn is generously coated in the thick masala.
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10
Cook for 2-3 minutes on low heat. If the sauce is too thick, add a tiny splash of vinegar or water, but remember that Balchão is meant to be a thick, jam-like consistency, not a runny curry.
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11
Turn off the heat and let the dish rest for at least 15 minutes before serving to allow the prawns to absorb the spices.
💡 Chef's Tips
Use Kashmiri chilies for that vibrant red color without overwhelming heat; if you want it spicier, add 2-3 bird's eye chilies to the paste. The secret is in the onions—they must be finely minced and slowly caramelized to provide the necessary body and sweetness. Never use water to grind the masala; vinegar is the preservative and provides the signature 'pickled' tang. If you can't find shrimp paste, you can toast a tablespoon of dried tiny shrimp (available in Asian markets) and grind them into the paste. This dish is actually better 24 hours later, as the vinegar mellows and the spices permeate the seafood.
🍽️ Serving Suggestions
Serve piping hot with steamed Basmati rice and a side of yellow dal. Pair with 'Sannas' (Goan steamed rice cakes) or crusty Portuguese rolls (Pao) to mop up the thick gravy. Accompany with a chilled glass of crisp white wine like Chenin Blanc or a cold lager to balance the heat. A side of simple cucumber and onion salad provides a refreshing crunch against the rich sauce.