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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
Prepare the Balchão Masala Paste
Marinate the Prawns
Cook the Curry Base
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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.
This goan recipe takes 45 minutes to prepare and yields 4 servings. At 1401.52 calories per serving with 70.03g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Masala and Prawns
Rest and Serve
Replace prawns with 400g of firm mushrooms (quartered) or paneer cubes. Sauté them separately until golden before adding to the cooked masala.
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.
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.
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.
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.
The capsaicin found in the red chilies can provide a temporary boost to your metabolism, which may aid in calorie burning.
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.
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.
To reduce the heat, decrease the number of hot Bedgi chilies and use only Kashmiri chilies, which primarily provide color with minimal spice. You can also deseed the chilies before soaking to further lower the heat level.
Thanks to the vinegar which acts as a preservative, Prawn Balchão stores very well. You can refrigerate it in an airtight container for up to 4-5 days. The flavor actually deepens and improves over time.
Traditionally, it is served with Goan breads like poi or pav to scoop up the thick masala. It also pairs excellently with simple steamed rice or as a filling for sandwiches.
It can be part of a healthy diet in moderation. Prawns are a great source of lean protein and omega-3 fatty acids. The spices offer anti-inflammatory benefits. However, it can be high in sodium and oil, so portion control is key.
One serving of this Goan Prawn Balchão (approximately 240g) contains an estimated 260-300 calories. The exact number can vary based on the amount of oil used and the size of the prawns.