Prawn Balchão is a spicy shrimp based masala pickle and a favourite in most of the seafood-loving Goan houses.
- ¼ kgs Kashmiri Chillies
- a pinch Cumin seeds
- a pinch Turmeric Powder
- 3-4 nos Cloves
- 1 inch Cinnamon stick
- 1 nos Onion small
- 1 nos Tamarind small lemon sized ball soaked in vinegar
- 2-3 pods Garlic
- Ginger very small piece
- Salt to taste
- Sugar a little tsp
- Vinegar for grinding
- 1½ kg prawns cleaned, deveined, washed and salted
- Vegetable oil for frying
Grind all the dry ingredients with vinegar until you get a smooth thick masala paste.
Fry the prawns until slightly brown, caramelised but be careful not to burn it.
In enough hot oil, fry the masala well. Add a little sugar.
Add the fried prawns to the fried masala and let it coat in the masala well and cook for sometime.
Add salt to taste.
- Soaking the Kashmiri chillies in vinegar for sometime before grinding helps it to grind easily.
- Avoid using water at any stage. Water can spoil the Balchão.
- Check and remove any seeds from the tamarind.
- You can eat this pickle as soon as it is made.
- Or store it at room temperature or refrigerated for months.
- If you like the pickle spicy, do not add sugar.
- If you're using tiger prawns or big prawns then do not forget to boil them a little before frying them.