Name: Goan Prawn Balchao
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 200 g Prawns, small to medium sized, cleaned and deveined; 2 tbsp Vinegar, Goan coconut vinegar or apple cider vinegar; 4 Dried Red Chili Peppers, Kashmiri chillies, soaked in warm water; ½ tsp Cumin Seeds, for the spice paste; ½ tsp Mustard Seeds, for the spice paste; 4 Garlic, cloves, for the spice paste; ½ inch Ginger, for the spice paste; 1½ Onion, very finely chopped; ½ Tomato, finely chopped; ¼ tsp Ground Turmeric; ½ tbsp Jaggery, or sugar, to balance the harsh vinegar; 2 tbsp Cooking Oil, generous oil is needed for the pickle-like consistency; ½ tsp Salt

50 mintotal

Prep 20 min · Cook 30 min

Serves: 2
Difficulty: Medium
Spice: Spicy

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Method

Make the balchao paste: blend the soaked dried red chillies, cumin seeds, mustard seeds, garlic, ginger and turmeric with the measured vinegar and no water at all, until you have a thick, smooth, deep red paste.
Marinate the prawns effectively with a small spoonful of this prepared Balchao paste and a pinch of the salt. Let it rest for 10 minutes to condition the seafood.
10 min
Heat a minor portion of the cooking oil in a pan. Dynamically, but lightly, toss the marinated prawns on high heat for exactly 1-2 minutes until they present a pink blush. Remove instantly and set aside to halt overcooking.
1–2 min
In the exact same pan, deposit the remaining oil. Introduce the extremely finely chopped onions and sauté with enduring patience on medium heat until they manifest a deep, heavily caramelized dark golden brown.
Add the finely chopped tomato and cook down the base until it structurally disintegrates and becomes entirely mushy.
Incorporate the remaining Balchao spice paste. Stir-fry the thick masala relentlessly for 5-7 minutes. This critical step cooks out the harsh, aggressive smell of the raw vinegar, simultaneously causing the oil to clearly separate from the mix.
5–7 min
Add the crushed jaggery (or sugar) and the remaining salt to taste. Mix competently to synthesize a sweet, intensely sour, and ferociously spicy jam-like foundation.
Return the part-cooked prawns to the pan and toss them in the thick masala for 2-3 minutes until well coated. Take the pan off the heat straight away and serve warm.
2–3 min

How to tell it's done

Firm, snappy prawns tightly coated in a dark red, extremely concentrated, oily, and jam-like sweet-and-sour onion relish.

Getting it right

Tip

Balchao literally acts as a seafood pickle. Because no water is added and it uses vinegar as a base, this sabzi can stay fresh in the fridge for several days, and its flavor actually improves the next day.

What to serve it with

Unbelievably good when eaten with Goan Poi (bread), soft Pav, or simply as a highly flavored side dish with plain Dal and Rice.

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Ingredients