Spicy Goan Prawn Balchao
Dive into the vibrant flavors of Goa with this Spicy Prawn Balchao, a tantalizing dish that perfectly balances heat, sweetness, and tanginess. The small to medium-sized prawns are marinated and cooked in an aromatic blend of roasted spices, vibrant tomatoes, and curry leaves, creating a rich and savory sauce that's sure to delight your taste buds. This recipe is adapted from a beloved family favorite, ensuring every bite transports you to the sun-soaked shores of Goa. Best served a day after preparation, the flavors deepen and meld beautifully. Perfect alongside steaming boiled rice or warm naan, it's an irresistible dish for any occasion. Adjust the heat and tang to your liking by modifying the number of chilies and the vinegar; the choice is yours!
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
prawns
1 kg (small to medium-sized, uncooked, cleaned and de-veined)
vegetable oil
4 tablespoons (for cooking)
onions
2 large (chopped fine)
tomatoes
3 large (chopped fine)
curry leaves
2 sprigs (fresh)
garlic paste
2 tablespoons (prepared)
ginger paste
1 tablespoon (prepared)
dried red chilies
10 (whole)
black peppercorns
2 teaspoons (whole)
cumin seed
1 tablespoon (whole)
turmeric powder
1 teaspoon (ground)
mustard seeds
1 teaspoon (whole)
cinnamon sticks
2 inches (whole)
cloves
10 (whole)
sugar
2 tablespoons (for sweetness)
vinegar
1/2 cup (adjust to taste)
salt
to taste (for seasoning)
Instructions
1
In a large bowl, place the cleaned and de-veined prawns and sprinkle salt over them. Set aside to marinate briefly.
2
In a dry skillet, roast the dried red chilies, cumin seeds, mustard seeds, black peppercorns, turmeric powder, cloves, and cinnamon sticks over medium heat until fragrant. This should take about 2-3 minutes. Remove from heat and allow to cool.
3
Once cooled, transfer the roasted spices to a blender. Add the ginger and garlic pastes along with half of the vinegar and blend into a smooth paste, adding more vinegar as needed to facilitate blending.
4
In a wok or large frying pan, heat the vegetable oil over medium-high heat. When hot, add the marinated prawns and stir-fry until they turn opaque, approximately 2-3 minutes. Remove the prawns from the pan and keep warm.
5
In the same pan, add the chopped onions and sauté until they turn light brown. Then, add the chopped tomatoes and curry leaves, cooking until the tomatoes soften and meld into the sauce, about 5-7 minutes.
6
Mix in the prepared spice-vinegar paste, sugar, and salt to taste, stirring frequently until the oil begins to separate from the sauce, about 5 minutes.
7
Return the prawns to the pan and gently toss them in the sauce. Allow them to simmer for another 2-3 minutes, ensuring they absorb the rich flavors.
8
Serve hot with plain boiled rice or naan, allowing the flavors of Goa to brighten your dining experience.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Goan Prawn Balchao?
Spicy Goan Prawn Balchao is a vibrant Goan seafood dish that features a perfect balance of heat, sweetness, and tanginess, often compared to a spicy prawn pickle.
What type of prawns are best for this recipe?
Small to medium-sized prawns that are uncooked, cleaned, and de-veined are recommended for the best texture and flavor absorption.
Can I adjust the spice level?
Yes, you can adjust the heat by modifying the number of dried red chilies used in the spice paste.
How do I adjust the tanginess of the Balchao?
The tanginess can be controlled by increasing or decreasing the amount of vinegar added to the spice blend.
Why is it recommended to wait a day before eating?
The flavors of the Prawn Balchao deepen and meld together beautifully when left to sit, making it taste even better the next day.
What should I serve with Prawn Balchao?
It is best served alongside steaming hot boiled rice or warm naan bread.
What spices are used in the roasted spice blend?
The blend includes dried red chilies, cumin seeds, mustard seeds, black peppercorns, turmeric powder, cloves, and cinnamon sticks.
How long should I roast the spices?
Roast the spices in a dry skillet over medium heat for about 2-3 minutes until they become fragrant.
How do I make the Balchao spice paste?
Blend the roasted spices with ginger and garlic pastes and half of the vinegar until a smooth consistency is reached.
How long should I stir-fry the prawns?
Stir-fry the prawns for approximately 2-3 minutes until they turn opaque, then remove them from the pan to avoid overcooking.
What role does sugar play in this recipe?
Sugar is added to provide a subtle sweetness that balances the intense heat of the chilies and the acidity of the vinegar.
When do I add the curry leaves?
Curry leaves should be added to the pan along with the chopped tomatoes after the onions have turned light brown.
How do I know when the sauce is ready?
The sauce is ready when the oil begins to separate from the spice-vinegar mixture after about 5 minutes of stirring.
Can I use frozen prawns?
Yes, you can use frozen prawns, but ensure they are completely thawed, cleaned, and patted dry before marinating.
What kind of oil should be used?
The recipe calls for 4 tablespoons of vegetable oil for cooking and sautéing.
Do I need to marinate the prawns for a long time?
No, a brief marination with a sprinkle of salt is sufficient while you prepare the other ingredients.
How many tomatoes are needed?
The recipe requires 3 large tomatoes, finely chopped.
How many onions are used?
You will need 2 large onions, finely chopped, to create the base of the sauce.
Is this recipe considered a curry?
While it has a rich sauce, it is traditionally considered a Balchao, which is a specific Goan style of pickling or preparing seafood in a vinegar-based spice paste.
Can I use fresh chilies instead of dried?
The recipe specifies dried red chilies for their specific smoky heat and color, but you can experiment with fresh if needed, though the flavor profile will change.
What is the total quantity of prawns used?
This recipe uses 1 kilogram of prawns.
Should the garlic and ginger be fresh?
The recipe uses 2 tablespoons of garlic paste and 1 tablespoon of ginger paste for a smooth sauce texture.
What type of vinegar is best?
White vinegar or malt vinegar is typically used in Goan cooking to provide the necessary acidic punch.
How long is the final simmering stage?
Once the prawns are returned to the sauce, they should simmer for another 2-3 minutes to absorb the flavors.
Is this dish gluten-free?
As written, the ingredients are naturally gluten-free, but always check your vinegar and spice labels to be sure.
Can I substitute mustard seeds?
Mustard seeds provide a traditional pungent flavor, but if unavailable, you can omit them, though the taste will be less authentic.
How should I chop the onions and tomatoes?
Both should be chopped fine so they melt into a thick, uniform sauce.
What is the origin of this recipe?
This recipe is a Goan classic, adapted from a beloved family favorite.
Can I make this with other seafood?
Yes, the same Balchao spice paste works well with fish or squid, though cooking times will vary.
How much vinegar is used in total?
The recipe uses 1/2 cup of vinegar, adjusted to taste and blending needs.