Goan Prawns Balchao Recipe (Prawns Pickle)
Serves: 5 | Cuisine: Goan | Course: Appetizer | Diet: Non-Vegetarian
Goan Prawns Balchao, a vibrant and flavorful seafood pickle, is a quintessential dish from the coastal region of Goa. The prawns are marinated in a tangy and spicy mix of tamarind, mustard seeds, and freshly ground spices, creating a delightful combination of sour, spicy, and savory notes. The unique taste of this dish is accentuated by the aromatic garlicky masala that is fried with onions and prawns, making it an irresistible treat. Perfect as a side dish to accompany steamed rice or served as an appetizer at your next gathering, this Goan delicacy brings the essence of coastal flavors straight to your plate.
Ingredients for Goan Prawns Balchao:
| Ingredient | Quantity |
|---|---|
| Prawns (cleaned and de-veined) | 50 pieces |
| Onions (finely chopped) | 3 large |
| Garlic (finely chopped) | 15 cloves |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Salt | 1 teaspoon |
| Lemon | 1 (juice) |
| Tamarind Paste | 1/2 cup |
| Asafoetida (Hing) | 1 teaspoon |
| Whole Black Peppercorns (pounded) | 15 pieces |
| Mustard seeds | 1 teaspoon |
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Instructions for Goan Prawns Balchao:
Step 1: Preparing the Tamarind Pulp
- Start by soaking the tamarind pulp in 1 cup of water for at least 15 minutes to extract the sourness.
- Once soaked, squeeze the pulp to remove any seeds and set the tamarind water aside.
Step 2: Marinating the Prawns
- De-vein and clean the prawns thoroughly. You can follow a step-by-step guide on how to clean prawns, or refer to a tutorial if you’re unsure.
- Once cleaned, place the prawns in a bowl. Add the turmeric powder and salt, and mix everything together well. Set the prawns aside to marinate for a bit.
Step 3: Preparing the Masala
- Heat a small tadka pan or frying pan over medium heat. Add 2 teaspoons of oil.
- Once the oil is hot, add the asafoetida (hing) and let it fry for about a minute.
- Add the black peppercorns and mustard seeds to the pan. Cover the pan with a lid to prevent spluttering. Let the mustard seeds crackle for a minute or so.
- Turn off the heat and allow the masala mixture to cool completely.
- Once cooled, grind the masala mixture into a smooth paste using a mortar and pestle (or you can use a food processor if preferred). You can also prepare this masala in advance and store it in the refrigerator for later use.
Step 4: Cooking the Prawns Balchao
- Heat 5 teaspoons of oil in a large kadai (or pan). Once the oil is hot, add the chopped onions and fry them until they turn soft and translucent.
- Add the chopped garlic to the pan and continue to fry until the garlic releases its aroma, making sure it doesn’t burn.
- Add the marinated prawns to the pan and stir to combine. Let the prawns cook for about 2-3 minutes.
- Now, pour in the tamarind water along with the pulp, and mix everything together well. Cover the pan with a lid and let it simmer for 10 minutes, allowing the prawns to absorb the flavors.
Step 5: Finalizing the Dish
- After 10 minutes, add a teaspoon of the prepared masala paste to the prawns, mixing it well to incorporate the spices.
- Cover and let it cook for another 5 minutes, allowing the prawns to absorb all the rich flavors.
- Taste the curry, and if needed, adjust the salt to your preference. You can also add a little more tamarind for an extra tangy kick if you like.
- Once done, squeeze the juice of one lemon over the dish and stir to combine.
Serving Suggestions:
Serve this Goan Prawns Balchao with freshly steamed rice and a side of Goan fish curry for a complete coastal meal. It also works as a standout side dish for special occasions, parties, or as an appetizer to impress your guests.
This flavorful prawn pickle is sure to transport your taste buds to the sunny shores of Goa with every bite. Its complex blend of spices and the subtle tartness from the tamarind makes it a dish to savor and enjoy.
Tips & Variations:
- Prawn Size: You can use medium to large prawns for this recipe, but be sure to clean and de-vein them thoroughly for the best texture and taste.
- Storage: This Goan Prawns Balchao can be refrigerated for up to 2-3 days and it actually tastes better the next day as the flavors continue to meld together.
- Make it Spicier: For those who enjoy extra spice, feel free to add some red chili powder along with the turmeric during the marination step.
Nutritional Information (per serving):
| Nutrient | Amount per serving |
|---|---|
| Calories | 210 kcal |
| Protein | 25g |
| Carbohydrates | 12g |
| Fat | 10g |
| Fiber | 2g |
| Sodium | 550mg |
| Cholesterol | 120mg |
Goan Prawns Balchao is a delectable appetizer that captures the essence of Goa’s rich culinary heritage. The dish can be enjoyed in various ways, whether paired with steamed rice or served as an accompaniment to your favorite Indian curries. Its bold flavors and mouthwatering aroma make it a standout dish for any occasion, be it a casual dinner or a festive feast.
Enjoy cooking this flavorful Goan delight and experience the perfect balance of tang, spice, and savory goodness in every bite!
