Prawn balchão
AI-drafted · awaiting admin review
A fiery, sweet-sour pickle-like dish of prawns cooked in a red chilli and vinegar masala, which keeps for days.
Region: GoaOccasion: Everyday side dish; made in larger batches for festivalsTime: 45 min + restingServes: 6 as a side dishNon-vegetarian
Ingredients
- 500 g small or medium prawns, cleaned
- 15 dried Kashmiri red chillies
- 1 tsp cumin seeds, ½ tsp peppercorns, 6 cloves, 2.5 cm cinnamon
- 10 cloves garlic and 2.5 cm ginger
- ½ tsp turmeric powder
- ½ cup Goan vinegar
- 2 onions, finely chopped
- 1 tomato, chopped (optional)
- 2 tsp sugar
- ¼ cup oil
- Salt to taste
Method
- Rub the prawns with salt and turmeric. Fry them lightly in a little oil for 2–3 minutes and keep aside.
- Soak the chillies in the vinegar and grind with the whole spices, garlic and ginger to a fine paste.
- Heat the rest of the oil and fry the onions slowly until golden brown. Add the tomato if using and cook until soft.
- Add the masala paste and fry on low heat until the oil separates, about 8–10 minutes.
- Add the prawns, sugar and salt, and cook for 5 minutes until the masala coats the prawns.
- Cool completely and store in a clean, dry glass jar. Serve as a side with rice and curry.
History
Balchão is a Goan preserve of the Portuguese era; the name is often linked to a fish preserve from Macau, though this is not certain. It was made to keep seafood through the monsoon months.
Significance
A spoon of balchão on the side brightens a plain meal of rice and curry. Many Goan homes keep a jar ready.