Prawn Balchao: A Goan Delight
Cuisine: Goan | Course: Lunch | Diet: Non-Vegetarian
Goa, a paradise for seafood enthusiasts, offers an abundance of fresh catches every day, making its coastal eateries a must-visit for those craving the ocean’s bounty. Among the plethora of seafood dishes, Prawn Balchao stands out as a fiery, tangy, and tantalizing delight that captures the essence of Goan culinary heritage. This beloved dish, which I regularly enjoy at my favorite Goan restaurant, features prawns in a luscious, spicy masala with a perfect balance of sweetness and sourness. The key to its unique flavor lies in the use of Goan Toddy Vinegar, which adds an authentic punch to the dish.
If you’re looking to bring a bit of Goa into your kitchen, this Prawn Balchao recipe will do just that. Whether you’re serving it alongside freshly steamed rice or a soft roti, the dish is sure to be a crowd-pleaser. Grab your ingredients, and let’s dive into this rich and flavorful seafood treat!
Ingredients
| Ingredient | Quantity |
|---|---|
| Prawns (de-veined) | 1 kg |
| Onions (finely chopped) | 2 |
| Tomatoes (ripe) | 2 |
| Curry leaves | 2 sprigs |
| Ginger garlic paste | 2 tablespoons |
| Dry red chillies | 15 |
| Whole black peppercorns | 2 teaspoons |
| Cumin seeds (Jeera) | 1 teaspoon |
| Turmeric powder (Haldi) | 1 teaspoon |
| Mustard seeds (Rai/Kadugu) | 1 teaspoon |
| Cinnamon stick (Dalchini) | 1-inch piece |
| Cloves (Laung) | 6 |
| Sugar | 2 tablespoons |
| Vinegar (preferably Goan Toddy Vinegar) | 1/2 cup |
| Salt | To taste |
| Oil | As required |
Preparation Time
| Time |
|---|
| 15 mins |
Cooking Time
| Time |
|---|
| 30 mins |
Instructions
Step 1: Clean the Prawns
- Begin by thoroughly cleaning the prawns. Rinse them under running water, then strain out any excess water.
- In a bowl, add a pinch of salt and turmeric powder to the prawns. Toss them gently to ensure they are evenly coated. Set them aside. This step helps eliminate the characteristic seafood odor, leaving the prawns with a fresh and pleasant scent.
Step 2: Dry Roast the Spices
- In a wok or frying pan, dry roast the dry red chillies, black peppercorns, cumin seeds, mustard seeds, cloves, and cinnamon stick on medium heat. Roast them until fragrant, which should take about 2-3 minutes.
- Once roasted, transfer the spices into a grinder.
Step 3: Make the Spice Paste
- To the roasted spices in the grinder, add the ginger garlic paste and Goan Toddy Vinegar. Blend everything into a smooth, fragrant paste. The vinegar adds a sharp tang, while the spices bring the heat and depth of flavor characteristic of Goan cuisine.
Step 4: Cook the Onions
- In a large wok or kadhai, heat some oil over medium heat.
- Add the finely chopped onions and cook them until they turn golden brown, stirring occasionally to avoid burning.
- This step caramelizes the onions, adding a rich sweetness that will balance the heat of the spices.
Step 5: Add Tomatoes and Curry Leaves
- Once the onions are golden, add the chopped tomatoes and curry leaves to the wok. Stir well and cook until the tomatoes soften and break down into a mushy mixture, and most of the water evaporates. This should take about 5-7 minutes.
Step 6: Add the Spice Paste
- Now, add the freshly ground spice paste to the wok. Stir it into the tomato-onion mixture and cook for an additional 3-4 minutes. Allow the spices to cook through and release their flavors, ensuring the raw smell disappears.
Step 7: Cook the Prawns
- Add the marinated prawns to the wok, stirring them gently into the masala.
- Sprinkle the sugar over the prawns and adjust the seasoning to your taste. If you prefer a sweeter or spicier profile, feel free to tweak the sugar and spice levels.
- Cook the prawns, stirring occasionally, until the water they release evaporates and the sauce thickens into a rich, gravy-like consistency.
Step 8: Serve and Enjoy
- Once the prawns are fully cooked and the masala has thickened, your Prawn Balchao is ready to serve.
- This dish pairs beautifully with freshly steamed rice, soft rotis, or even a crunchy bread to soak up the delicious sauce.
- For the full Goan experience, enjoy your Prawn Balchao with a chilled glass of beer β it’s a match made in heaven.
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 270 kcal |
| Protein | 25 g |
| Carbohydrates | 8 g |
| Fat | 15 g |
| Saturated Fat | 3 g |
| Fiber | 2 g |
| Sodium | 650 mg |
| Sugar | 6 g |
| Cholesterol | 175 mg |
Tip: If you canβt find Goan Toddy Vinegar, any mild vinegar will suffice, but using the Goan version elevates the dish to a whole new level. You can find it in local markets or specialty Indian stores.
Enjoy the vibrant flavors of Goa in your own kitchen with this simple yet exquisite Prawn Balchao recipe. Perfect for seafood lovers looking for a bold, tangy dish to spice up their lunch table!
