Goan Prawn Balchao
  • Cooking Time: .30 Hour
  • Servings: 4
  • Preparation Time: 50min.
  • 1 KG prawns (shelled and deveined)
  • 2 tspns salt
  • 2 tspns turmeric powder
  • 300 ml cooking oil
  • 1 onion (finely chopped)
  • 8 curry leaves
  • Paste of 1 pod of garlic and 5 inches of ginger
  • 3 tspns sugar
  1. Wash the prawns well and drain out the water completely. Apply the salt and turmeric powder and allow to stand for two hours. Drain out any water that collects. Heat half the oil in a large pan, fry the onions until tender, add the prawns and fry them well. Heat the remaining oil in another pan add the curry leaves, ginger-garlic paste, and spice paste. Stir fry on a low fire for a few seconds. Mix the fried prawns and the sugar. Simmer for two minutes and remove the pan from the fire. Cool and bottle. Please do not add water to the balchao.
The original dish is known as “Balichao”. There is a difference between the Portuguese way of preparations and the Goan way. The Portuguese styled Balchao is tangier than the Goan way. The Goans maintained the tanginess of the dish but added a little spice to it to suit their palate. This dish can be prepared at home but it is also available in stores. There’s nothing more divine than having fresh prawn balchao. Source: tripraja.com