Ingredients
For the prawns
- 500g prawns (peeled and deveined)
- ½ tsp turmeric powder
- Salt to taste
For the Balchão masala paste
- 10 dried Kashmiri red chilies (soaked in warm water for 10 minutes)
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 6 black peppercorns
- 4 cloves
- 1-inch cinnamon stick
- 1 tsp mustard seeds
- 8 garlic cloves
- 1-inch ginger
- 2 tbsp white vinegar (adjust to taste)
For the curry
- 2 tbsp oil
- 2 medium onions (finely chopped)
- 1 tomato (finely chopped)
- 1 tsp sugar (optional)
- Salt to taste
- ¼ cup vinegar (adjust based on tanginess)
- Water (as needed for consistency)
Directions
Prawn Balchão is a traditional Goan dish that brings together bold, fiery flavors with a tangy kick. This spicy prawn curry, influenced by Portuguese culinary traditions, is made using succulent prawns cooked in a rich and aromatic masala paste of dried red chilies, garlic, ginger, vinegar, and a blend of warm spices. The result is a dish bursting with complex flavors, offering a perfect balance of heat, acidity, and umami.
Often served with steamed rice or Goan bread (poi), Prawn Balchão can also be enjoyed as a pickle-style dish, making it ideal for pairing with a variety of meals. With its depth of flavor and satisfying texture, this dish is a true representation of Goan coastal cuisine. Whether you’re preparing it for a special occasion or simply craving something unique, Prawn Balchão will transport your taste buds to the sunny beaches of Goa.
Here’s an approximate nutritional breakdown for Prawn Balchão per serving (based on standard ingredients and 4 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 200–250 kcal |
| Protein | 25–30g |
| Carbohydrates | 5–8g |
| Fat | 10–15g |
| Saturated Fat | 2–3g |
| Fiber | 2g |
| Sugars | 2–4g |
| Sodium | 500–600mg |
| Cholesterol | 150–200mg |
| Vitamin C | 5–10% DV |
| Iron | 10–15% DV |
| Calcium | 5–10% DV |
Disclaimer: The nutritional information provided for this recipe is an estimate based on standard ingredients and serving sizes. The actual values may vary depending on the specific ingredients used and portion sizes. We recommend consulting a registered dietitian or nutritionist for personalized dietary advice.
Steps
1 Done | Marinate the prawnsToss the prawns with turmeric and salt. Set aside for 15–20 minutes. |
2 Done | Make the masala pasteGrind all masala ingredients into a smooth paste using vinegar. Add a little water if needed. Set aside. |
3 Done | Cook the baseHeat oil in a pan. Sauté the onions until golden brown. Add the chopped tomatoes and cook until soft and pulpy. |
4 Done | Add the masalaStir in the ground masala paste. Cook on low heat for 5–7 minutes until the oil begins to separate and the raw smell disappears. |
5 Done | Finish the curryAdd the marinated prawns and cook for 5–6 minutes or until just done (do not overcook). Add vinegar, sugar, and adjust salt. Add a splash of water if needed for gravy. Simmer for another 2–3 minutes. |
6 Done | Rest the dishLet it sit for a few hours or overnight for the flavors to develop fully (traditional Balchão tastes better the next day!). |
7 Done | 🍚 Serving SuggestionsServe with hot steamed rice or Goan poi bread. Can also be stored like a pickle in the refrigerator for up to a week. |
