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Prawn Balchao

Prawn Balchao

Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.

Prawn Balchao is a fiery and tangy Goan pickle-style curry that reflects the Portuguese influence on Indian coastal cuisine. This bold dish features prawns cooked in a thick, dark red paste made from dried red chilies, vinegar, and a blend of warm spices like cloves and cinnamon. The use of sugar balances the intense acidity, creating a multi-dimensional flavor profile that is both sharp and savory. Its texture is rich and oily, allowing it to be stored like a preserve for several days. This dish is a celebrated specialty of Goa and is best enjoyed with plain boiled rice or crusty Goan bread.

Prawn Balchao Recipe
Goan Prawn Pickle
Authentic Goan Balchao
Spicy Goan Prawn Curry
Traditional Balchao Paste
Goan Seafood Specialty
Tangy Prawn Balchao
Best Prawn Balchao
Goan Style Prawn Masala
Spicy Shrimp Pickle Indian
Prep Time30 mins
Cook Time25 mins
Servings4 People
DifficultyHard
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Ingredients

500g Small Prawns, cleaned
10-12 Dry Red chilies, soaked in vinegar
1/2 cup Malt Vinegar
1 tbsp Cumin seeds
6-8 Cloves
1 inch Cinnamon stick
2 large Onions, finely chopped
1 tbsp Ginger-Garlic paste
1 tsp Turmeric powder
1 tsp Sugar
1/2 cup Oil
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Cooking Instructions

Tips & Secrets

  • Using malt vinegar or palm vinegar is the secret to the authentic Goan sharp tang.
  • The dish tastes even better after 24 hours as the prawns absorb the pickle flavors.
  • Do not add any water to this dish; the vinegar and oil act as the primary cooking liquids.
  • Caramelizing the onions properly provides the deep color and sweetness required.

Nutritional Information(Per 200g)

Calories

340 kcal

Protein

16g

Fat

24g

Carbs

12g

Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.