Goan · serves 2

Prawn Balchao

Goan pickle-curry. Sharp, red, and it keeps in the fridge for two weeks.

40 min Some work Non-vegetarian

Ingredients

  • 500g small prawns
  • 15 dried kashmiri chillies
  • 12 garlic cloves
  • 1 inch ginger
  • 1 tsp cumin
  • 1 tsp peppercorns
  • 4 cloves, 1 inch cinnamon
  • 1/2 cup vinegar
  • 3 onions, finely chopped
  • 1 tbsp sugar
  • 1/2 cup oil

Method

  1. Soak the chillies in vinegar 30 minutes, then grind with garlic, ginger and all the whole spices. Vinegar only, never water — the water is what would make it spoil.
  2. Pat the prawns completely dry and fry them briefly. Set aside.
  3. Onions in the same oil, cooked slowly for 15 minutes till deep golden and jammy.
  4. The ground paste in, fried on low 10 minutes until the oil separates and floats.
  5. Prawns, sugar and salt. Cook 5 minutes.
  6. Cool completely before jarring. It tastes better after two days. Pao or rice.

Questions people ask about Prawn Balchao

How long does Prawn Balchao take?

About 40 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What is the one thing to get right in Prawn Balchao?

Soak the chillies in vinegar 30 minutes, then grind with garlic, ginger and all the whole spices. Vinegar only, never water — the water is what would make it spoil.

What can I use instead of prawns in Prawn Balchao?

Use chicken cut small, cooked 4 minutes longer, or mushrooms seared hard first.

Can I make Prawn Balchao ahead of time?

Yes, and it is better for it. Cool it fully, refrigerate for up to three days, and reheat gently with a splash of water. The flavours settle overnight.

Can I make Prawn Balchao vegetarian?

Yes. Replace the prawns with king oyster mushrooms torn into chunks, or firm tofu pressed dry. Both want a hard sear first, and both go in at the very end, because neither needs more than a couple of minutes.

What do you serve with Prawn Balchao?

Pao or rice. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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