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Prawn Balchão: A Goan Delight That Will Make You Say “Wah!”

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Chef Curry Do’pyaza

Prawn Balchão: A Goan Delight That Will Make You Say “Wah!”

Namaste and Sasriakal, my lovely foodies! Chef Curry Do’pyaza here, back with another lip-smacking recipe straight from the sunny shores of Goa. Today, we’re diving into the vibrant world of Prawn Balchão, a fiery, tangy, and utterly addictive pickle that will transport your taste buds to paradise.

This dish is especially popular amongst the Goan Catholic community. You’ll often find it gracing tables during festive occasions like Christmas, Easter, and family celebrations. It’s also a staple during the monsoon season when fresh seafood is abundant and the spice helps ward off the dampness. The tangy vinegar and spices act as natural preservatives, making it a perfect dish to enjoy throughout the year.

A Little History Lesson

Balchão isn’t originally from India. It’s believed to have Portuguese origins, likely brought to Goa during their colonial rule. The word “Balchão” itself is thought to be derived from the Portuguese word “balichão,” which refers to a shrimp paste. Over time, the Goan people adapted the recipe, adding their own unique blend of spices and flavors to create the delicious Prawn Balchão we know and love today.

Let’s Get Cooking!

Preparation Time: 20 minutes
Cooking Time: 30 minutes

Ingredients You’ll Need:

  • 500g Jhinga (Prawns), medium-sized, cleaned and deveined
  • 2 large Pyaaz (Onions), finely chopped
  • 4-5 Kashmiri Lal Mirch (Kashmiri Red Chillies), soaked in warm water for 30 minutes
  • 1 inch Adrak (Ginger), grated
  • 6-8 Lasun Kaliyan (Garlic Cloves), finely chopped
  • 1 tsp Haldi Powder (Turmeric Powder)
  • 1 tsp Jeera Powder (Cumin Powder)
  • 1/2 tsp Rai (Mustard Seeds)
  • 1/4 tsp Hing (Asafoetida)
  • 3-4 tbsp Sirka (Vinegar), preferably coconut vinegar
  • 2 tbsp Tel (Cooking Oil)
  • Salt to taste
  • Sugar to taste (optional, but recommended)

Step-by-Step Instructions:

  1. Prepare the Prawns: Pat the prawns dry with a paper towel. This helps them brown beautifully.
  2. Make the Masala Paste: In a grinder or mortar and pestle, grind the soaked Kashmiri red chillies, ginger, and garlic into a smooth, vibrant paste.
  3. Sauté the Onions: Heat oil in a heavy-bottomed pan or kadhai (wok) over medium heat. Add mustard seeds and asafoetida. Once the mustard seeds splutter, add the finely chopped onions and sauté until they turn a lovely golden brown. This will take about 8-10 minutes.
  4. Add the Masala Paste: Add the prepared masala paste to the sautéed onions and cook for 3-4 minutes, stirring constantly, until the raw smell disappears and the paste is nicely fragrant. Be careful not to burn it!
  5. Add the Spices: Stir in the turmeric powder, cumin powder, and salt. Cook for another minute, allowing the spices to release their aromatic oils.
  6. Add the Prawns: Add the prawns to the pan and cook for 5-7 minutes, or until they turn pink and are cooked through. Don’t overcook them, or they’ll become rubbery.
  7. Add the Vinegar: Pour in the vinegar and add sugar (if using). Bring the mixture to a simmer and cook for another 2-3 minutes, allowing the flavors to meld together beautifully.
  8. Taste and Adjust: Taste the Balchão and adjust the salt, sugar, and vinegar according to your preference. Remember, it should be a delightful balance of spicy, tangy, and slightly sweet.
  9. Cool and Store: Allow the Prawn Balchão to cool completely before transferring it to a clean, airtight glass jar. Store it in the refrigerator. It will taste even better after a day or two as the flavors deepen.

Chef Curry’s Tips for the Best Balchão:

  • Use fresh, high-quality prawns: The fresher the prawns, the better the taste!
  • Don’t be shy with the vinegar: Vinegar is the key to the tangy flavor and also acts as a preservative.
  • Adjust the spice level to your liking: If you prefer a milder Balchão, reduce the number of red chillies.
  • Be patient: Allow the Balchão to mature in the refrigerator for at least a day before serving. This will allow the flavors to develop fully.

Cooking Variations:

  • Gas Stove/Induction Stove: Follow the recipe as described above using a heavy-bottomed pan or kadhai.
  • Pressure Cooker: Not recommended for this recipe as the prawns can overcook easily.
  • Oven: Not recommended for this recipe.
  • Microwave: Not recommended for this recipe.
  • Air Fryer: Not recommended for this recipe.
  • Slow Cooker/Crockpot: While not traditional, you could potentially use a slow cooker. Sauté the onions and masala paste on the stovetop first, then transfer everything to the slow cooker with the prawns and vinegar. Cook on low for 2-3 hours. Keep a close eye on the prawns to prevent overcooking.

Nutritional Information (Approximate, per serving):

  • Calories: 250-300
  • Protein: 25-30g
  • Fat: 15-20g
  • Carbohydrates: 10-15g

Serving Suggestions:

  • Enjoy Prawn Balchão as a side dish with rice and dal.
  • Serve it as a condiment with your favorite Indian breads like roti or naan.
  • Use it as a filling for sandwiches or wraps.
  • Enjoy it as a snack straight from the jar (we won’t judge!).

So there you have it, my friends! A simple yet incredibly flavorful recipe for Prawn Balchão. It’s a dish that’s sure to impress your family and friends. Now, go ahead and try this amazing recipe at home and share the deliciousness with your loved ones. Happy cooking!