Goa is a total bliss when it comes to sea food lovers. Most eating places get fresh catch every day, which receives showcased properly at their entrance. Customers are free to select and pick from the display, that later receives served at their dinner table. The special ingredient that makes the Goan Style Prawns Balchao extra delectable is the Goan Toddy Vinegar – one can get this in the Saturday Mapusa Market.
History states that Goan Style Prawns Balchao was once added by using catholic Portuguese to Goa all through colonization. Balchao originated in Macao (also as soon as a Portuguese colony), the place it is known as Balichao.
Prawn Balchao is one such famous and spicy seafood dish from the Goan cuisine. Balchao is a technique of cooking both fish or prawns in a darkish pink and fiery tangy sauce.
It is nearly like pickling and can be made days in increase except reheating. The standard Balchao makes use of a paste made from dried shrimp recognised as galmbo in Konkani however human beings go away out the dried shrimp paste as it lends pretty sturdy fishy taste to the dish therefore is regularly bottled and eaten as a aspect dish.
There are different versions of preparing the Balchao. In most catholic homes they use coconut vinegar for its acidic sharpness whereas in Hindu families they use cane vinegar to make it milder. These days white distilled vinegar or malt vinegar is commonly used.
Its like the Mecca for all the spices, fresh smoked sausages and pastes that the Goans use in their day-to-day cooking. There are many variations to this dish, some make it like a semi gravy similar to how this recipe does while others pickle the prawn. But the taste pretty much remains the same no matter the type of preparation, although the later one is tangier due to the pickling process.
Serve hot Prawn Balchao with phulka or simple rice of your choice with a nice tall glass of chilled beer.
Ingredients For Goan Style Prawns Balchao
- 500 gm onion, chopped
- 50 gm dried Kashmiri red chilies
- 45 gm grain sugar
- 10 gm green chillies
- 6 gm garlic cloves
- 4.4 gm turmeric powder
- 1 gm cumin seeds
- 275 ml white synthetic vinegar
- 200 ml sunflower oil
- 1-inch cinnamon stick
- Salt to taste
- 500 gm prawns, cleaned and deveined
- 4 tbsp balchao masala
- 3 tbsp oil
- 1.5 tbsp garlic
- 10 curry leaves
- 5-6 chillies, slit
Preparation of Goan Style Prawns Balchao
Whizz garlic cloves, cinnamon, cumin seeds, Kashmiri chillies, turmeric powder, green chillies and vinegar in a blender.
In a pan, sauté onions in oil until translucent.
Add the blended mixture and sauté for a minute. Pour in water and cook until the water evaporates and the spices are cooked. Continue cooking until the mixture starts leaving oil.
Season with salt and sugar.
This masala keeps well in the freezer for 3 weeks.
FOR PRAWNS
Marinate prawns in garlic, chilli and salt for 10 minutes.
Heat oil in a pan. Sear prawns on both sides, and add balchao masala and curry leaves. Check seasoning and adjust.
Transfer to a serving bowl. Garnish with fried curry leaves.
