Goan Prawn Balchao: 20-Min Recipe

A traditional Goan dish, this balchao pickle is a spicy concoction made usually with fresh prawns.

Piquant, rather hot, with a rich taste because of the feni and vinegar, it adds flavour to any meal -- from dal rice to an elaborate buffet.
The pickle can be easily stored in the fridge for a long time, Greta Rodricks, mother of the late designer Wendell Rodricks, told Mini Ribeiro in this recipe first posted on May 4, 2016.

Ingredients

• 2 kg small prawns, shelled, deveined
• 2 large onions, finely chopped
• 4 sprigs curry leaves
• 1½ tsp salt
• 1½ tsp sugar

Ingredients, continued

• 1 cup Goan vinegar (coconut vinegar)
• 1 cup coconut feni (a Goan liquor)
• Oil, about 1 cup, for pan-frying the prawns and the masala

For the masala

• 20 whole Kashmiri chillies
• 2 pods garlic

Ingredients, continued

More for the masala:

• 3-inch piece ginger
• 2 tsp haldi or turmeric powder
• 2 tsp jeera or cumin seeds
• 1 tsp rai or mustard seeds
• 10 pods green elaichi or cardamom
• 1 tsp lavang or cloves
• 3-inch piece cinnamon
• 1 tsp black peppercorns

Method

• Grind the masala together.
  Keep aside
• Fry the prawns in a large saucepan, over medium heat, with a sufficient oil till the water dries up.
  Take out of the pan and keep aside.

Method, continued

• In the same pan fry the onions, curry leaves and the masalaover medium heat for 8-10 minutes.
  Then add the prawns.
  Add the salt, sugar, vinegar, feni.
• Cool and serve or store.

Tips
You might prefer to use jaggery instead of sugar.
In addition to Kashmiri chillies, for more spice, add 3-4 chopped green chillies.
Consider upping the quantity of garlic in this recipe for a stronger garlic flavour.
Add tomatoes or lemon juice, if you wish.