Prawn Balchão (also spelled Balchão) is a spicy and tangy Goan dish from the coastal region of India. It's traditionally made with shrimp (prawns) but can also be prepared with other seafood or even vegetables. The key to this flavorful dish lies in the use of vinegar, red chili peppers, and a blend of spices. Below is a simple Prawn Balchão recipe for you to try:
Prawn Balcho recipe
Ingredients:
- >> 500g medium-sized prawns, cleaned and deveined
- >> 3-4 tablespoons vegetable oil
- >> 1 large onion, finely chopped
- >> 4-5 garlic cloves, minced
- >> 1-inch ginger, grated
- >> 6-8 dried red chili peppers (adjust to your spice preference)
- >> 1 teaspoon cumin seeds
- >> 1/2 teaspoon turmeric powder
- >> 1 teaspoon ground black pepper
- >> 1/2 teaspoon ground cinnamon
- >> 1/2 teaspoon ground cloves
- >> 1/2 teaspoon sugar
- >> 2 tablespoons vinegar (preferably malt vinegar or Goan toddy vinegar)
- >> Salt to taste
- >> Fresh coriander leaves for garnish
Instructions:
1. Dry roast the dried red chili peppers and cumin seeds in a pan over low heat until they release their aroma. Be careful not to burn them. Once done, allow them to cool.
2. Grind the roasted chili peppers and cumin seeds into a fine paste using a little water. You can also add a splash of vinegar while grinding.
3. Heat the vegetable oil in a large pan or wok over medium heat.
4. Add the finely chopped onions and sauté until they become translucent.
5. Stir in the minced garlic and grated ginger. Continue to cook for another 2 minutes until the raw smell disappears.
6. Add the ground chili-cumin paste, turmeric powder, ground black pepper, ground cinnamon, and ground cloves. Mix everything well and cook for a couple of minutes to allow the spices to release their flavors.
7. Now, add the cleaned prawns to the spice mixture and mix them thoroughly, ensuring they are coated with the masala.
8. Sprinkle sugar and salt over the prawns, again mixing well to evenly distribute the flavors.
9. Pour the vinegar into the pan, and give everything a good stir.
10. Reduce the heat to low, cover the pan, and let the prawns simmer in the masala for about 10-15 minutes or until they are fully cooked and tender. Stir occasionally to prevent sticking.
11. Once the prawns are cooked and the masala has thickened to a rich, deep-red color, turn off the heat.
12. Garnish with freshly chopped coriander leaves.
Prawn Balchão is best served with steamed rice, bread, or Goan poee (a type of bread). The dish is meant to have a robust and fiery flavor, but you can adjust the spiciness and tanginess according to your taste. Enjoy your flavorful Goan Prawn Balchão!
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