Cooked and preserved shrimps that were introduced in Goa by the Portuguese. Balchão has been described as a fiery dish from Goa (in coastal western India) which is almost like a pickle. It is a spicy seafood or meat dish in the Goan cuisine.
Portions: 250gms
INGREDIENTS
· 8-10 dry red chilies
· Cumin seeds 10gms
· Turmeric powder 10gms
· 10gms cloves
· 5gms Cinnamon sticks
· Vinegar as required
· Garlic cloves 20gms
· Peppercorns 15gms
Additional ingredients:
· Oil as required
· Medium sized prawns 250gms
· Salt to taste
· Vinegar 30ml
· Thinly sliced garlic cloves 15gms
· Chopped ginger 10gms
· Curry leaves 5gms
· Finely chopped onions 100gms
· Sugar 10gms
METHOD
1. Marinate the prawns with salt and turmeric
2. Deep fry the prawns and keep on kitchen towel for drying
3. Make a balchao paste with the above ingredients and do not add water at any stage.
4. In another pan, use the remaining oil after frying the prawns, add garlic, ginger, curry leaves
5. and onions
6. Sauté the vegetables
7. Now add the pre-prepared balchao masala and cook further
8. Finish the dish with vinegar and sugar
9. Cool the dish completely and store in an airtight container.
10. This could be used after 15 days of pickling in the jar away from direct sunlight
CHEF’S TIP: Balchao is preferably used in months when seafood is not available due to rains.
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