Goan Prawn Balchao (Prawns Pickle)
A fiery, tangy Goan Portuguese-style dish made with prawns cooked down in a spicy chili and tamarind sauce, finished with fresh lime — no vinegar needed.
Servings 6 People
Ingredients
- 50 small shrimp / 25 tiger prawns
- 3 medium onions finely chopped
- 15 –17 garlic pods finely chopped
- 1 teaspoon red chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon salt
- 1 lime
For the masala:
- ½ cup tamarind pulp
- ¾ inch asafoetida or 1 teaspoon asafoetida powder
- 15 black peppercorns
- 1 teaspoon mustard seeds
Instructions
- Soak tamarind pulp in 1 cup water for at least 15 minutes.
- De-vein and clean the prawns. Coat with red chili powder and turmeric powder; marinate for at least 15 minutes.
- In a small tadka pan, heat asafoetida with 2 teaspoons oil. After a minute, add black peppercorns and mustard seeds, cover, and let splutter.
- Switch off heat, cool completely, then grind into a paste with a mortar and pestle. (Can be made ahead and refrigerated.)
- Heat a kadai with 5 teaspoons oil. Fry the onion until mushy, then add garlic and fry until aromatic.
- Add the marinated prawns and mix.
- Pour in the tamarind pulp with its water, mix, and cover.
- After 10 minutes, stir in a teaspoon of the balchao masala paste. Mix and continue cooking.
- After 5 more minutes, taste and adjust salt. Garnish with lime juice and cover.
Video
Notes
Storage: Refrigerate in an airtight container for up to a week. Always use a clean, dry spoon when serving.