Photo: Gaurav Dhwaj Khadka · CC BY-SA 3.0 · Wikimedia Commons

Goa · Dinner

Goan Prawn Balchao

Traditional 2. Goan Prawn Balchao recipe

🧺 Ingredients

• Medium prawns (peeled, deveined) — 250g
• Kashmiri dried chillies — 30
• Byadagi dried chillies — 5-6
• Black peppercorns — 15-18
• Cinnamon stick — 0.5-inch piece
• Cloves — 4-5
• Cumin seeds — 1.5 tsp
• Coriander seeds — 1 tsp
• Garlic cloves — 20-25, peeled
• Fresh ginger — 2 tbsp, sliced
• Coconut vinegar (toddy/apple cider) — 300ml
• Onions — 4 medium, finely sliced
• Oil — 500-600ml
• Salt — 2.5 tsp
• Sugar — 3 tbsp
• Curry leaves — 12-15 sprigs
• Green chillies — 2-3, minced

👩‍🍳 How to make Goan Prawn Balchao

1. Dry-toast Kashmiri chillies, Byadagi chillies, black peppercorns, cinnamon, cloves, cumin seeds, coriander seeds separately for 2 min each until fragrant
2. Cool completely
3. Grind all toasted spices with 100ml vinegar to smooth paste
4. Add garlic, ginger, grind again with 100ml vinegar to thick paste (texture: spreadable, not dry or watery)
5. Heat 300ml oil in large heavy-bottomed pan over medium-high flame
6. Deep fry prawns in batches 12-15 min until brown and hardened (moisture removed) — texture should be crisp
7. Drain on paper towel, set aside
8. In same oil, sauté onions on medium heat for 8-10 min until deep golden brown (watch carefully, don't burn)
9. Add ground masala paste, cook 5 min stirring constantly
10. Add remaining 100ml vinegar, cook 2 min
11. Critical: Do NOT add water at any stage
12. Add fried prawns back to masala, mix well (3-4 min)
13. Add curry leaves, green chillies, salt, sugar
14. Stir thoroughly, cook 3-4 min more on low heat
15. Add remaining 200-300ml oil (oil should cover everything)
16. Stir once more, transfer to clean glass jars while warm
17. Cool completely, cover tightly
18. Must mature minimum 1-2 weeks in cool dark place before consuming (flavors mellow and blend, color darkens)
19. Lasts 8-12 months refrigerated or at room temperature in airtight glass jar
20. Do not use metal spoons (causes oxidation)
21. ---

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