Goan Prawn Balchao | Prawn Pickle Goan Style

Goan Prawn Balchao is a fiery dish from the Indian coastal state Goa. This is made with prawns in a tangy and spicy chili and tamarind sauce and tastes like pickle.

Balchao is a spicy dish made with seafood like prawns or fish or meat in Goa. This dish belongs to the Goan Portuguese cuisine which was introduced in Goa by the Catholic Portuguese during colonization.

There are different ways by which people make Goan prawn balchao recipe. Some people add tomatoes and vinegar and some people add tamarind paste. Tomatoes, vinegar or tamarind and lime are the ingredients which add much needed sourness to this recipe. In today’s prawn balchao recipe, I have added lime juice and tamarind paste. This is the way my mom makes the Goan dish.

Ingredients to make prawn balchao pickle recipe:

• Prawns: Use fresh prawns or shrimps. Tiger prawns can also be used. Always use de-shelled and de-veined prawns in this recipe.
• Onion: Finely chopped onion is used in this recipe.
• Garlic: Few garlic pods are needed to bring out the flavours in this recipe.
• Spice powders: Red chili powder and turmeric powder are the two basic spice powders used in this recipe.
• Lime: Lime is added for sourness and tangy taste.
• Tamarind paste: Tamarind paste is also added sourness and tangy taste. Tamarind paste can be made at home by soaking tamarind pulp in water. You can even use readymade store-bought tamarind paste.

For the prawn balchao masala:

• Asafoetida: Use asafoetida pieces in this recipe. If you can’t find asafoetida pieces, use asafoetida powder. It can be found in any Indian store.
• Spices: Black peppercorns and mustard seeds are added to make the masala to be used in this spicy prawn’s recipe.

Related posts: Mackerel balchao, Prawns rawa fry, Prawns cutlets

How to make prawn balchao pickle:

• Soak the tamarind pulp in 1 cup water for atleast 15 minutes.
• De-vein and clean prawns. Refer to this video to know how to de-vein prawns.
• After cleaning, add chili powder, turmeric powder and mix well. Keep it aside. Let it marinate for atleast 15 minutes.

Let us prepare the balchao masala:

• Take the tadka pan or any small pan, add asafoetida and 2 teaspoon oil.
• After 1 minute, add black pepper and mustard seeds. Close the lid.
• After mustard seeds splutter, switch off the heat/gas and let it cool.
• Make a paste of this using a mortar and pestle.
• This masala can be done in advance and stored in the fridge.

Let us now prepare prawns balchao:

• Heat a kadai/wok, add 5 teaspoon oil.
• Add chopped onion and fry till onions turns mushy.
• Add garlic and fry till aroma gets emitted from garlic.
• Mix prawns in this.
• Pour tamarind pulp along with water, mix and close the lid.
• After 10 minutes, add a teaspoon of the balchao masala paste to the prawns in the kadai.
• Mix well and let it cook.
• After 5 minutes, taste and if needed add salt.

I learnt this recipe from my mom. I am proud to say that my mom makes the best prawn’s pickle. She taught me this recipe when I got married and I had written it down in my diary. Today I am sharing this recipe with you all.

Also check top 10 Goan fish curry recipes.

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5 from 3 votes

Prawns Balchao

Goan prawn balchao is a fiery dish from the Indian coastal state Goa. This is made with prawns in a tangy and spicy chili and tamarind sauce and tastes like pickle.

Prep Time20 mins

Cook Time30 mins

Course: Condiments, Dips

Cuisine: Goan, Indian

Servings: 6 People

Author: Raksha Kamat

Ingredients

• 50 small shrimps/ 25 tiger prawns
• 3 medium sized onions finely chopped
• 15-17 garlic pods finely chopped
• 1 teaspoon red chili powder
• ½ teaspoon turmeric powder
• 1 teaspoon salt
• 1 lime
• ½ cup tamarind pulp

For the masala:

• ¾ inch asafoetida / 1 teaspoon asafoetida powder
• 15 black pepper
• 1 teaspoon mustard seeds

Instructions

• Soak the tamarind pulp in 1 cup water for atleast 15 minutes.
• De-vein and clean prawns. Refer to this video to know how to de-vein prawns.
• After cleaning, add chili powder, turmeric powder and mix well. Keep it aside to marinate for atleast 15 minutes.

Let us prepare the masala:

• Take the tadka pan or any small pan, add asafoetida and 2 teaspoon oil.
• After 1 minute, add black pepper and mustard seeds and close the lid.
• After mustard seeds splutter, switch off the heat/gas and let this cool.
• After cooling make a paste of this using a mortar and pestle.
• This masala can even be done and in advance and stored in fridge.

Let us now prepare the balchao:

• Heat a kadai/pan, add 5 teaspoon oil.
• Add chopped onion and fry till onions turns mushy.
• Add garlic and mix. Fry till aroma gets emitted from garlic.
• Add prawns and mix.
• Add the tamarind pulp along with water, mix and close the lid.
• After 10 minutes, add a teaspoon of the masala paste to the prawns in the kadai.
• Mix well and let it cook.
• After 5 minutes, taste and if needed add salt.
• Garnish with lime juice and close the lid.

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Note: This recipe was published on 19 July 2016. It has been republished with new pinterest image.