Prawn Balchao
This spicy and tangy Goan prawn pickle is a delightful main course served with rice or bread. It features succulent prawns coated in a vibrant, vinegar-based masala with a kick of red chilies. The flavors deepen as it rests, making it a perfect make-ahead dish.
An original recipe by Forkin
- Total time
- 2 hr
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 304 kcal
Allergen information: may contain crustaceans and fish. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gprawn, shelled, deveined, tails on
- 4 tbspoil, vegetable or coconut
- 1 pcsonion, finely chopped
- 0.5 tspsalt, or to taste
prawn marinade
- 0.5 tspturmeric powder
- 0.5 tspsalt
balchao paste
- 10 pcsred chili, dried, Kashmiri or Byadgi
- 1 tspcumin seed
- 0.5 tsppeppercorn, black
- 3 pcsclove
- 1 pcscinnamon stick, 1-inch (2.5 cm) piece
- 30 gginger, roughly chopped
- 8 clovegarlic, roughly chopped
- 0.5 cupvinegar, white or apple cider
- 1 tspsugar
Equipment
large pan · grinder · kadai · blender
The method
Step by step
- 1
Marinate the prawns with turmeric powder and the first portion of salt. Set aside for at least 15 minutes.
About 15 min
Cook’s note: For best flavor, marinate the prawns for up to 30 minutes in the refrigerator.
- 2
For the balchao paste, soak the dried red chilies in warm water for 10-15 minutes until softened.
About 10 min
- 3
In a small pan, dry roast the cumin seeds, peppercorns, cloves, and cinnamon stick over medium heat until fragrant, about 1-2 minutes. Let cool.
About 2 min
Cook’s note: Be careful not to burn the spices, as this can make them bitter.
- 4
Drain the soaked red chilies. In a grinder or blender, combine the drained chilies, roasted whole spices, ginger, garlic, vinegar, and sugar. Grind to a fine, smooth paste, adding a splash of water if needed to help it blend.
About 5 min
Cook’s note: Ensure the paste is very smooth for the best texture in the final dish.
- 5
Heat oil in a large pan or kadai over medium-high heat. Add the marinated prawns and sauté for 2-3 minutes until they just turn pink. Do not overcook. Remove the prawns from the pan and set aside.
About 3 min
Cook’s note: Cooking the prawns briefly now prevents them from becoming rubbery later.
- 6
In the same pan, add the chopped onion and sauté over medium heat until golden brown, about 8-10 minutes.
About 10 min
- 7
Add the prepared balchao paste to the pan with the onions. Cook, stirring continuously, for 8-10 minutes until the oil separates from the paste and it darkens slightly.
About 10 min
Cook’s note: Cooking the paste thoroughly helps to develop its deep flavors.
- 8
Return the sautéed prawns to the pan with the balchao paste. Add the second portion of salt and mix well to coat the prawns evenly.
About 2 min
- 9
Reduce the heat to low, cover the pan, and let it simmer for another 5 minutes, allowing the flavors to meld.
About 5 min
- 10
Remove from heat and let the Prawn Balchao rest for at least 1 hour before serving. This allows the flavors to deepen and the prawns to absorb the masala.
About 1 hr
Cook’s note: For an even richer flavor, prepare the balchao a day in advance and refrigerate.
Per serving
Nutrition
- Calories
- 304.4kcal
- Protein
- 31.2g
- Carbs
- 9.6g
- Fat
- 15.7g
- Fibre
- 1.3g
- Sugar
- 3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Prawn Balchao in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat until warmed through, adding a splash of water if needed to loosen the sauce.
More recipes
All recipeslunch
Lemongrass Seitan Skewers
These flavorful vegan skewers feature marinated seitan infused with aromatic lemongrass, garlic, and ginger. Grilled to perfection, they offer a satisfying main course or appetizer with a delightful chew.
1 hr 15 min 231 kcalmain course
Char Siu (Chinese BBQ Pork)
Char Siu is a classic Cantonese roasted pork dish known for its sweet, savory glaze and tender meat. This recipe delivers a beautiful red hue and rich flavor, perfect for enjoying on its own or with rice.
3 hr 5 min 662 kcaldessert
Lemon-Pineapple Angel Cake
A simple no-bake dessert featuring a light angel food cake layered with a creamy, tangy frosting made from whipped topping, lemon pudding, and crushed pineapple. This easy-to-assemble cake is served chilled, making it a refreshing treat for any occasion.
2 hr 15 min 216 kcaldinner
Low-Fat Potato Chicken Casserole
A comforting and hearty one-pot meal featuring tender chicken and potatoes in a creamy, low-fat cheese sauce. This simple stovetop casserole comes together quickly for a satisfying weeknight dinner.
55 min 560 kcaldessert
Kem Dừa (Vietnamese Coconut Ice Cream)
This vegan Vietnamese coconut ice cream is rich, creamy, and incredibly refreshing. Made with a base of coconut milk and sweetened condensed coconut milk, it's a simple yet satisfying dessert perfect for warmer days. Garnish with toasted coconut flakes and crushed peanuts for added texture and flavor.
4 hr 30 minlunch
Tandoori Tofu Tikka Skewers
These vibrant tandoori tofu tikka skewers are a delicious and healthy vegan take on a classic Indian dish. Firm tofu is marinated in a spiced yogurt blend, then grilled or baked until golden and slightly charred. Serve as a main course or a flavorful appetizer.
1 hr 45 min 175 kcallunch
Tofu Schnitzel
Crispy pan-fried tofu cutlets coated in a seasoned breading, offering a delicious vegan take on a classic schnitzel. This recipe is simple to prepare and makes for a satisfying main course.
35 min