📝 About This Recipe
A sophisticated reimagining of the fiery Goan classic, these tartlets marry the bold, vinegar-laced heat of prawn balchão with the delicate crunch of a savory shortcrust pastry. This dish elevates the traditional 'pickle' style preparation into a refined appetizer, balancing the intense spice with a silky curry leaf emulsion and fresh micro-herbs. It is a quintessential example of Progressive Indian Fine Dining, where heritage flavors meet contemporary technique and presentation.
🥗 Ingredients
The Balchão Paste
- 10-12 pieces Dried Kashmiri Chillies (deseeded and soaked in vinegar)
- 1/2 cup Toddy Vinegar (can substitute with apple cider vinegar)
- 1 teaspoon Cumin Seeds
- 8-10 pieces Black Peppercorns
- 4 pieces Cloves
- 1 inch Cinnamon Stick
- 1 inch Fresh Ginger (peeled and sliced)
- 6-8 pieces Garlic Cloves
The Prawn Filling
- 250 grams Tiger Prawns (cleaned, deveined, and finely diced)
- 1 large Red Onion (very finely minced)
- 3 tablespoons Vegetable Oil
- 1 teaspoon Brown Sugar (to balance acidity)
- to taste Salt
Pastry and Garnish
- 12 pieces Savoury Tartlet Shells (pre-baked 2-inch shortcrust shells)
- 15-20 pieces Fresh Curry Leaves (fried until crisp for garnish)
- 1/2 cup Greek Yogurt (hung to remove excess moisture)
- 1 small bunch Micro-coriander (for garnish)
👨🍳 Instructions
-
1
Begin by making the Balchão masala: Blend the soaked Kashmiri chillies, cumin, peppercorns, cloves, cinnamon, ginger, and garlic with the vinegar into a very smooth, vibrant red paste.
-
2
Heat 3 tablespoons of oil in a heavy-bottomed pan over medium heat. Add the minced onions and sauté until they are deep golden brown and caramelized, which should take about 12-15 minutes.
-
3
Add the prepared Balchão masala paste to the onions. Fry the masala on low-medium heat, stirring constantly, until the oil begins to separate from the sides of the paste (about 8-10 minutes).
-
4
Stir in the salt and brown sugar. The sugar helps to mellow the sharp acidity of the vinegar and the heat of the chillies.
-
5
Add the finely diced prawns to the pan. Cook for only 3-4 minutes until the prawns turn opaque and are thoroughly coated in the thick, spicy masala. Do not overcook, as they will lose their sweetness.
-
6
Remove the prawn mixture from the heat and allow it to cool to room temperature. This is crucial to prevent the tart shells from becoming soggy.
-
7
Prepare a quick curry leaf emulsion by blending the hung yogurt with a few toasted curry leaves and a pinch of salt until smooth and pale green. Transfer to a small piping bag.
-
8
Place your pre-baked tartlet shells on a clean work surface. If they have softened, crisp them in a 160°C (320°F) oven for 3 minutes and let them cool.
-
9
Carefully spoon the cooled prawn balchão mixture into each tartlet shell, filling them to the brim and smoothing the top slightly.
-
10
Pipe three small dots of the curry leaf emulsion on top of each tartlet in a triangular pattern.
-
11
Garnish each tartlet with one fried curry leaf and a few delicate sprigs of micro-coriander for a pop of freshness.
-
12
Arrange the tartlets on a slate or white marble platter and serve immediately while the shells are perfectly crisp.
💡 Chef's Tips
Use authentic Goan Toddy Vinegar if possible; it provides a unique funk and sharpness that synthetic vinegars lack. Ensure the prawn dice is uniform (about 0.5cm) so that every bite of the tartlet has a consistent texture. If making the tart shells from scratch, incorporate a pinch of ajwain (carom seeds) into the dough for an extra layer of Indian flavor. Always cool the filling completely before assembling to maintain the structural integrity of the pastry. For an extra luxury touch, top each tartlet with a tiny piece of edible gold leaf or a single dehydrated chilli thread.
🍽️ Serving Suggestions
Pair with a crisp, chilled Riesling or a dry Chenin Blanc to cut through the spice and acidity. Serve as a pass-around appetizer at a high-end cocktail party alongside a Gin and Tonic infused with peppercorns. Accompany with a small shot of chilled 'Sol Kadhi' (kokum and coconut milk drink) for a traditional palate cleanser. Present on a bed of toasted sea salt or black lentils to stabilize the tartlets on the serving platter.