Balchao is a Goan preparation of prawns or fish in a fiery, sweet-sour paste of red chillies, garlic, spices and vinegar. It is thought to have come to Goa from Macau, where balichao was a fermented shrimp sauce, and Goan cooks transformed it into a pickle-like curry. Prawn balchao is made by Catholic families for Christmas and festive meals.
The flavour is intense: tangy from vinegar, hot from red chillies, sweet from sugar or jaggery and deeply savoury from the prawns. The gravy is thick and clings to the prawns. Because of the vinegar, balchao keeps for weeks in the refrigerator, and many families make it in large batches to last through the monsoon.
A small spoon of balchao is served with rice and dal or eaten with pao. It also makes a good accompaniment to drinks. It is a popular gift for Goans living abroad. Fish and dried prawn versions are made the same way, and some families prepare balchao with pork too.
At a glance
| Region | Goa |
|---|---|
| Cuisine | Goan |
| Diet | Non-vegetarian |
| Course | Side dish |
| Prep time | 30 minutes |
| Cook time | 30 minutes |
| Total time | 60 minutes |
| Serves | 6 |
| Spice level | Hot |
| Difficulty | Medium |
| Gluten-free | Yes |
| Key ingredients | prawns / red chillies / vinegar / garlic |
Ingredients
For the prawns
- 500 g small prawns, cleaned and deveined
- 1 tsp salt
- 1/2 tsp turmeric
For the balchao paste
- 15 dried Kashmiri chillies
- 5 dried spicy chillies
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- 6 cloves
- 1 inch cinnamon
- 15 garlic cloves
- 2 inch ginger
- 1/2 cup coconut or palm vinegar
For cooking
- 1/2 cup oil
- 2 onions, finely chopped
- 2 tomatoes, finely chopped
- 2 tbsp sugar or jaggery
- Salt to taste
Method
- Rub the prawns with salt and turmeric and set aside for 15 minutes. Pat dry.
- Soak the chillies in the vinegar for 30 minutes and grind with the remaining paste ingredients to a smooth paste.
- Heat 2 tbsp oil and fry the prawns on high for 2-3 minutes until pink. Remove.
- Heat the remaining oil on medium and cook the onions for 10-12 minutes until deep golden. Add tomatoes and cook for 5 minutes until they break down.
- Add the balchao paste and fry for 8-10 minutes, stirring often, until it darkens and oil separates.
- Add sugar and salt, then the prawns. Cook on low for 5-6 minutes until the prawns are coated and the gravy is thick.
- Cool completely and store in a clean glass jar in the refrigerator. Rest for at least a day before eating.
Tips
- Fry the prawns lightly first to remove moisture; this helps the balchao keep longer.
- Use a clean, dry spoon when serving to prevent spoilage.
- Increase the oil if you want to store it for longer.
Serve with
Steamed rice and dal, or Goan pao.