Prawn Balchão (Goan Spicy Prawn Pickle Masala)

KP
Servings: 4 Total Time: 1 hr
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Prawns in a tangy, fiery vinegar and red chili masala

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Ingredients in this recipe

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Balchão is a Goan preparation of seafood cooked in a thick, tangy, spicy masala made from dried red chilies, vinegar, garlic and whole spices. It is commonly said to be of Portuguese-influenced origin, and is traditionally preserved in oil like a pickle. This recipe is made for eating fresh. Goan cooking is often described as a blend of Indian and Portuguese influences, with coconut, vinegar, tamarind and plenty of chilies and whole spices. Read more in Indian regional cuisines.

Serve it as a side with rice, dal or bread, in small portions because it is intense.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe. Regional recipes vary by family and village.

Photo credits: Photo 1: lucia photography in progress cano on Pexels; Photo 2: Ponsakthi Anand on Pexels; Photo 3: Ron Lach on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

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Prawn Balchão (Goan Spicy Prawn Pickle Masala)

Author: KP Cooking Method: Cuisine: , Courses: , Recipe Keys: Dairy Free Gluten Free Non Vegetarian Spicy
Prep Time 30 mins Cook Time 30 mins Total Time 1 hr
Servings: 4

Description

Prawn balchão: a Goan specialty of prawns cooked in a tangy, fiery vinegar and red chili masala. Served as a side with rice and dal or as a relish.

Ingredients

For the masala paste

For the balchão

Instructions

  1. Soak the dried chilies in the vinegar for 15 minutes. Grind with the garlic, ginger, cumin, peppercorns, cloves, cinnamon and turmeric to a smooth paste.
  2. Pat the prawns dry and toss with a pinch of salt and turmeric.
  3. Heat 2 tbsp of the oil in a pan and fry the prawns for 1 to 2 minutes per side until just pink. Remove and set aside.
  4. In the same pan add the remaining oil and cook the onions for 8 to 10 minutes until deep golden.
  5. Add the ground masala, sugar and salt and cook on low heat for 8 to 10 minutes, stirring, until the oil separates and the masala is thick.
  6. Return the prawns to the pan and cook for 2 to 3 minutes until opaque and cooked through, reaching 63 C / 145 F.
  7. Cool slightly and serve warm or at room temperature with rice, dal or bread.

Note

Prawns are quickly overcooked, so add them near the end. Contains shellfish. Very hot and sharp; serve small portions. Keep refrigerated and eat within 3 days. Traditional oil-preserved balchão needs careful preserving methods; do not store at room temperature.
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Frequently asked questions

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Can I use fish or other seafood?

Yes, squid or firm fish pieces work well.

Is balchão very hot?

Yes, it is spicy and tangy. Remove chili seeds to reduce the heat.

Can I keep it for weeks?

Not safely without proper preservation. Refrigerate and use within 3 days.