Prawn Balchao Recipe: 59 Photos
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FAQ
To prepare Goan Prawn Balchao, prawns are first marinated with a mixture of spices, vinegar, and other ingredients. The marinated prawns are then cooked with a spicy Balchao masala paste, which typically includes a combination of red chilies, garlic, ginger, vinegar, tamarind, and aromatic spices.
The difference between molho and balchão; the former has seafood or pork fried and simmered in the spicy paste whereas the latter has inclusion of onions and even tomatoes.
Most times I loved eating it in a simple thali with dal, rice and salad but as spicy pickles go this one is good just on its own, too. I have used king prawns, and chopped them roughly, but you could use small prawns instead. A lot of Goan households also add a small portion of crushed dried prawns, known as sungta.
Balchão is a method of cooking, made with either fish (de peixe), prawns (de camarão), or pork (de porco), in a spicy and sour tomato-chili sauce. It resembles pickling and can be made days in advance without reheating. Some Goans make prawn balchao in tamarind sauce.
Balichão is noted as originating from shrimp pastes that were brought to Macao by Portuguese sailors who discovered it during their voyage to the city, and later developed by locals as a special variant. Balichãos are noted to have a tradition of being home made, and can take up to a month to mature.
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Ramesh Gupta
Namaste! I'm Ramesh Gupta, a chef with over 15 years of experience in Indian cuisine. In my blog, I share authentic recipes and tips for bringing the rich flavors of India into your kitchen. Whether it’s curry, biryani, or samosas, I’ll guide you through making these dishes like a pro. I’m passionate about spices and aromas, and I’m here to help you master the art of Indian cooking. Let’s cook up something delicious together!
