Goan Prawn Balchão
A fiery and tangy Goan delicacy where juicy prawns are coated in a thick, aromatic masala made from red chilies and vinegar. This pickle-style curry is a burst of flavor, perfect with steamed rice or poi.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Balchão Masala Paste
- b.Remove the stems from both types of dried red chilies. Place them in a bowl and cover with hot water. Let them soak for 20-30 minutes until they are soft.
- c.Drain the soaked chilies and transfer them to a blender or grinder.
- d.Add the cumin seeds, cloves, black peppercorns, cinnamon stick, garlic, ginger, 0.5 tsp of the turmeric powder, and the toddy vinegar.
- e.Grind to a very smooth, thick paste. Add a tablespoon or two of water if necessary to help the blades move, but keep the paste as thick as possible.
- 2
Step 2
- a.Marinate the Prawns
- b.In a medium bowl, toss the cleaned and deveined prawns with the remaining 0.25 tsp of turmeric powder and 0.5 tsp of salt.
- c.Mix well to coat evenly. Set aside to marinate for at least 15 minutes while you prepare the base.
- 3
Step 3
- a.Cook the Curry Base
- b.Heat the vegetable oil in a heavy-bottomed pan or kadai over medium heat.
- c.Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they are soft, translucent, and light golden brown.
- d.Add the finely chopped tomato and cook for another 5-6 minutes, mashing it with the back of your spoon, until it breaks down completely and becomes pulpy.
- 4
Step 4
- a.Cook the Masala and Prawns
- b.Add the ground balchão masala paste to the pan. Stir well and cook on medium-low heat for 7-8 minutes.
- c.Keep stirring frequently to prevent it from sticking. Cook until the raw smell of the spices disappears and you see oil separating from the edges of the masala.
- d.Add the marinated prawns to the pan. Gently mix to coat them thoroughly with the masala.
- e.Cook for 4-5 minutes, stirring gently, just until the prawns turn pink and curl up. Do not overcook them, or they will become tough.
- f.Stir in the sugar and the remaining 1 tsp of salt. Mix well to combine.
- 5
Step 5
- a.Rest and Serve
- b.Turn off the heat. Cover the pan and let the Prawn Balchão rest for at least 30 minutes before serving. This allows the prawns to absorb the intense flavors of the masala.
- c.Serve warm with Goan poi (bread), pav, or steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use Goan toddy vinegar. If unavailable, apple cider vinegar or white wine vinegar are the best substitutes.
- 2The key to a good balchão is to cook the masala paste patiently on low heat until the oil separates. This step develops the deep, complex flavors.
- 3Prawn Balchão is a pickle-style dish and its flavor improves significantly over time. It tastes even better the next day.
- 4To adjust the heat, you can increase or decrease the number of Bedgi chilies. Using only Kashmiri chilies will result in a vibrant red color with very mild spice.
- 5You can use either fresh or frozen prawns. If using frozen, ensure they are completely thawed before marinating.
Adapt it for your goals.
Vegetarian
Replace prawns with 400g of firm mushrooms (quartered) or paneer cubes. Sauté them separately until golden before adding to the cooked masala.
Different SeafoodDifferent Seafood
This masala works wonderfully with firm white fish like kingfish (surmai) or pomfret. Cut the fish into steaks or cubes and cook for a slightly longer time until flaky.
Dry VersionDry Version
To make a drier, more pickle-like balchão, omit the tomato and cook the masala with the onions until it's very thick before adding the prawns.
Why this is on our healthy list.
Rich in Lean Protein
Prawns are an excellent source of high-quality, low-fat protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Anti-inflammatory Properties
The recipe is rich in spices like turmeric (curcumin), ginger, and garlic, which are known for their potent anti-inflammatory compounds that can help reduce inflammation in the body.
Metabolism Booster
The capsaicin found in the red chilies can provide a temporary boost to your metabolism, which may aid in calorie burning.
Rich in Antioxidants
Spices like cloves, cinnamon, and peppercorns, along with garlic and tomatoes, are packed with antioxidants that help protect your cells from damage caused by free radicals.
Frequently asked questions
Prawn Balchão is a traditional Goan dish with Portuguese influence. It's more of a fiery and tangy seafood pickle than a typical curry, characterized by its use of red chilies, spices, and vinegar for preservation and flavor.