📝 About This Recipe
Originating from the sun-drenched shores of Goa and influenced by Portuguese heritage, Prawn Balchão is a bold, soul-stirring fusion of heat and acidity. This 'pickle-style' curry features succulent prawns enrobed in a rich, crimson paste made from dried chilies, warm spices, and a signature splash of sharp vinegar. It is a flavor explosion that balances fiery spice with a subtle sweetness, making it a legendary staple of Indo-Portuguese coastal cuisine.
🥗 Ingredients
The Prawns
- 500 grams King Prawns (peeled, deveined, and tails removed)
- 1/2 teaspoon Turmeric Powder (for marination)
- 1 teaspoon Salt (adjust to taste)
The Balchão Masala Paste
- 12-15 pieces Dried Kashmiri Red Chilies (deseeded for less heat, provides deep red color)
- 1 teaspoon Cumin Seeds
- 10-12 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 or Malt Vinegar (use to grind the paste; do not use water)
The Aromatics and Base
- 4-5 tablespoons Vegetable Oil (traditionally a generous amount is used for preservation)
- 3 large Red Onions (very finely minced)
- 1 large Tomato (finely chopped)
- 1 tablespoon Brown Sugar or Jaggery (to balance the acidity)
- 10-12 pieces Curry Leaves (optional, for a coastal aroma)
👨🍳 Instructions
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1
Toss the cleaned prawns with turmeric and salt in a glass bowl. Let them marinate for at least 20 minutes while you prepare the spice paste.
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2
In a blender or spice grinder, combine the dried red chilies, cumin, peppercorns, cloves, cinnamon, ginger, and garlic.
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3
Add the vinegar gradually to the blender. Grind the spices into a very smooth, thick, and vibrant red paste. Avoid adding any water, as the vinegar acts as the preservative and liquid base.
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4
Heat 2 tablespoons of oil in a wide frying pan over medium-high heat. Sear the prawns for 1-2 minutes until they just turn pink and opaque. Remove them from the pan and set aside; do not overcook them at this stage.
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5
In the same pan, add the remaining oil. Once hot, add the curry leaves (if using) and the finely minced onions.
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6
Sauté the onions on medium heat for 12-15 minutes. This is the most important step; the onions must be deep golden brown and caramelized to provide the necessary sweetness.
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7
Stir in the chopped tomatoes and cook for another 5 minutes until they soften and the oil begins to separate from the mixture.
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8
Add the prepared Balchão masala paste to the pan. Fry the masala with the onions and tomatoes for 8-10 minutes, stirring constantly. The raw smell of the garlic and vinegar should dissipate, and the oil should float to the top.
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9
Stir in the brown sugar (or jaggery) and check for seasoning. Add more salt if necessary.
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10
Return the seared prawns to the pan along with any juices they released. Toss well to coat them thoroughly in the thick masala.
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11
Reduce the heat to low and simmer for 3-5 minutes. The sauce should be thick and cling to the prawns like a pickle, not a runny curry.
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12
Turn off the heat. Let the dish rest for at least 15 minutes before serving to allow the flavors to penetrate the seafood.
💡 Chef's Tips
For the most authentic flavor, use Goan Toddy Vinegar if you can find it; otherwise, malt vinegar is the best substitute. Never add water to the masala paste if you intend to keep the Balchão for several days, as water will cause it to spoil. The secret to a great Balchão is 'Bhuna'—the process of slow-frying the masala until the oil separates completely. If you prefer a milder dish, use only Kashmiri chilies, which provide the iconic red color without the intense heat of smaller bird's eye chilies. This dish actually tastes better the next day after the prawns have fully cured in the spicy, vinegary sauce.
🍽️ Serving Suggestions
Serve hot with steamed Basmati rice and a side of simple yellow dal for a classic Goan meal. Pair with 'Poi' (Goan whole wheat buns) or crusty French sourdough to soak up the spicy oil. It works beautifully as a cold accompaniment or 'pickle' alongside a mild fish curry. A crisp, cold Lager or a dry Riesling cuts through the heat and acidity perfectly. For a modern twist, use it as a topping for avocado toast or inside a spicy seafood taco.