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Goan Prawn Balchao

Goan Prawn Balchao is a fiery, pickle-style curry that showcases Goa’s Portuguese influence. Traditionally prepared as a way to preserve seafood, Balchao is tangy, spicy, and full of flavor. Made with vinegar, aromatic spices, and prawns, it’s the perfect dish for spice lovers.

Benefits:

  • Prawns are rich in protein and omega-3 fatty acids.

  • Vinegar aids digestion and enhances flavor.

  • Spices like mustard seeds and chili support metabolism.

Serving Tips:

  • Best enjoyed with plain steamed rice or sannas (Goan rice cakes).

  • Works as a side dish alongside milder curries.

  • Store for 2–3 days — the flavors deepen with time.

Cooking Guidance:

  • Use small or medium prawns for authentic texture.

  • Vinegar is key — use Goan palm vinegar if available.

  • Cook on low flame to balance spice and tang.

FAQs:
Q: Can I store Prawn Balchao?
A: Yes, it stays good in the fridge for 3–4 days and tastes better as it matures.

Q: Is it very spicy?
A: It is spicy, but you can reduce chilies for a milder version.

Goan Prawn Balchao

Goan Prawn Balchao is a fiery, pickle-style curry that showcases Goa’s Portuguese influence. Traditionally prepared as a way to preserve seafood, Balchao is tangy, spicy, and full of flavor.
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Prep Time 20 minutes
Cook Time 40 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: Goan, Indo-Portuguese
Calories: 320
Ingredients Method Notes

Ingredients
  

Ingredients:
  • 500 g medium prawns cleaned and deveined
  • 3 medium onions finely chopped
  • 2 medium tomatoes chopped
  • 1 tbsp ginger-garlic paste
  • 2 tbsp oil
  • 2 tbsp Goan palm vinegar or white vinegar
  • 6 dry red chilies preferably Kashmiri
  • 1 tsp mustard seeds
  • ½ tsp turmeric powder
  • 1 tsp cumin seeds
  • 1 tsp sugar
  • Salt to taste

Method
 

Instructions:
  1. Grind red chilies, cumin, and vinegar into a smooth paste.
  2. Heat oil, add mustard seeds and onions. Sauté until golden.
  3. Add ginger-garlic paste and tomatoes, cook until soft.
  4. Stir in the chili-vinegar paste, turmeric, sugar, and salt.
  5. Add prawns, cook covered for 10 minutes on low flame.
  6. Adjust spice and vinegar to taste.

Notes

Serving Suggestions:
  • Serve with Goan steamed rice or sannas.
  • Pairs well with plain dal or mild coconut curry.
  • Garnish with fresh coriander leaves.