Prawn Balchao Recipe | How to make Goan Prawn Balchao | Authentic Goan Prawn Balchao | Prawn Pickle

Deliciously Tempting Prawn Balchao🍤

Prawn Balchao is deliciously tangy, sweet & midly spicy dish. Traditionally Prawn Balchao was eaten during the monsoon season when fresh fish was not easily available, but now it's eaten all year round.
Follow our detailed step by step recipe to easily prepare this irresistible Prawn Balchao! Serve it with steamed rice and fish curry for the ultimate Goan experience... Get Cooking Now!

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Chapters with Timestamps:
00:00 - Prawn Balchao
00:56 - Step 1 - Cleaning & Deveining the Prawns
03:15 - Step 2 - Marinating the Prawns
03:45 - Step 3 - Preparing the Balchao Masala
05:02 - Step 4 - Preparing the Balchao Masala
05:51 - Step 5 - Frying the Prawns
07:38 - Step 6 - Preparing the Prawn Balchao

( For Cleaning the Prawns, refer to our Goan Prawn Pulao Recipe link:
   • Tasty Goan Prawn Pulao Recipe without...   )


Ingredients:
Prawns - ½ kg / 500 gms / around 20 medium size
Salt - ½ tsp
Turmeric / Haldi powder - ¼ tsp
Kashmiri Red Chillies ( medium spicy ) - 8
Turmeric / Haldi powder - ¼ tsp
Cumin / Jeera seeds - ½ tsp
Black Peppercorns - ¼ tsp / around 15
Cinnamon - ½ inch stick
Cloves - 4
Ginger - ½ inch size
Garlic - 8 cloves medium size
Goan Vinegar - ½ cup
Onion - 1 medium size
Garlic - 4 cloves medium size
Sugar - 2 tbsp
Salt - ½ tsp
Cooking Oil - 9 tbsp

Notes:
Let the Balchao cool completely, at room temperature before storing
Store the Balchao in a clean, sterilized, completely dry, airtight glass container
Let the Balchao mature for atleast 10 to 15 days before consuming
Store in a cool dry place, once matured it can also be kept in the refrigerator for a longer shelf life


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