Prawn Balchao Goan Pickle Style Hot Prawns
Dive into the fiery, tangy world of coastal flavors with Prawn Balchao Goan Pickle Style Hot Prawns! This traditional Goan delicacy combines juicy prawns with a vibrant homemade spice paste made from tamarind, dried red chilies, and aromatic spices like cumin and mustard seeds. Cooked in mustard oil for an authentic flair, this dish strikes the perfect balance between spicy, tangy, and slightly sweet, thanks to the addition of vinegar and a hint of sugar. The thick, pickle-like masala clings delectably to the prawns, making it an ideal companion for steamed rice or crusty Goan poee bread. Whether you're craving bold Indian flavors or looking to impress with a unique seafood dish, this Prawn Balchao recipe is a mouthwatering choice!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 500 grams Prawns
- 5 tablespoons Oil (preferably mustard oil)
- 2 medium Onions, finely chopped
- 6 large Garlic cloves, finely chopped
- 1 tablespoon Ginger, finely chopped
- 3 tablespoons White vinegar
- 8 pieces Red chilies (dried)
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 1 teaspoon Turmeric powder
- 1 tablespoon Kashmiri red chili powder
- 1 tablespoon Coriander seeds
- 2 tablespoons Tamarind pulp
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 50 milliliters Water
Instructions
Clean and devein the prawns. Rinse well and pat dry with a kitchen towel. Set aside.
In a small bowl, soak the dried red chilies in warm water for 10 minutes. Then blend them into a smooth paste with the tamarind pulp, vinegar, turmeric powder, coriander seeds, and a teaspoon of water. This is your Balchao spice paste.
Heat 3 tablespoons of oil in a pan on medium heat. Add the mustard seeds and cumin seeds. Let them splutter for a few seconds.
Add the finely chopped onions, garlic, and ginger. Sauté until the onions turn golden brown.
Stir in the prepared Balchao spice paste and cook for 3-4 minutes until the oil starts to separate from the mixture.
Add the prawns to the pan and coat them well with the masala. Cook on medium heat for 5-7 minutes, stirring occasionally, until the prawns are tender.
Mix in the water, sugar, and salt. Adjust seasoning as needed. Let it simmer for another 5 minutes until the sauce thickens and clings to the prawns.
In a separate small pan, heat the remaining 2 tablespoons of oil on high heat and pour it over the prawn mixture for an extra layer of flavor.
Remove the prawns from the heat, let them rest for a few minutes, and serve hot with steamed rice or Goan poee bread. Enjoy!
Nutrition Facts
Calories |
339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.6 g | 25% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 938 mg | 41% | |
| Total Carbohydrate | 18.9 g | 7% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 9.2 g | ||
| Protein | 24.6 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 106 mg | 8% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 448 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
