Best 2 Prawn Balchao Goan Pickle Style Hot Prawns Recipes
Embark on a culinary journey to the vibrant shores of Goa, India, where flavors dance and spices ignite the senses. Discover the tantalizing Prawn Balchao, a traditional pickle-style dish that captures the essence of Goan cuisine. This fiery and tangy delight is a symphony of fresh prawns marinated in a vibrant blend of aromatic spices, zesty vinegar, and fiery red chilies. Experience a medley of textures and flavors as the succulent prawns, infused with the fiery marinade, create an explosion of taste in every bite. Accompanying the Prawn Balchao is a collection of equally enticing recipes that pay homage to Goan culinary traditions. Indulge in the aromatic Prawn Curry, where succulent prawns swim in a fragrant coconut-based sauce, delicately balanced with a hint of sweetness and a touch of tang. Transport yourself to the bustling streets of Goa with the Chicken Xacuti, a rich and flavorful curry that combines the warmth of roasted coconut, the vibrancy of red chilies, and a melange of aromatic spices. As you explore further, savor the authentic flavors of the Goan Fish Curry, a classic dish that showcases the region's love for seafood. Succulent fish fillets are lovingly simmered in a tangy tamarind-based sauce, creating a harmonious blend of sweet, sour, and spicy notes. And for a vegetarian delight, dive into the hearty and comforting Dal Tadka, a lentil-based dish tempered with aromatic spices and finished with a tadka of cumin seeds and green chilies. Allow these Goan culinary treasures to transport you to a world of vibrant flavors and unforgettable experiences.
Here are our top 2 tried and tested recipes!
GOAN PRAWN BALCHãO
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Steps:
- Gather the ingredients.
- Put the prawns in a large bowl and sprinkle salt on them. Set them aside.
- Using a dry pan over medium heat, toast the dried red chiles, cumin seeds, mustard seeds , cloves, and cinnamon until they begin to release their aroma. Take off from the heat and cool.
- Grind the ginger, garlic, and toasted spices into a smooth paste using the vinegar. You can do this with a small food processor or a mortar and pestle.
- Heat the oil on a medium flame in a wok -style pan or similar pan. Add the prawns and stir fry until opaque. Remove from the pan and set them aside.
- In the same pan, fry the onions until they are light brown. Add the tomato and fry until soft.
- Now add the spice-vinegar paste, sugar, and salt to taste. Fry until the oil begins to separate from the spice mixture.
- Add the prawns to this spice mixture, mix well and cook for 2 to 3 minutes. Serve with hot basmati rice.
Nutrition Facts : Calories 273 kcal, Carbohydrate 23 g, Cholesterol 5 mg, Fiber 4 g, Protein 4 g, SaturatedFat 2 g, Sodium 441 mg, Sugar 14 g, Fat 19 g, ServingSize 4 servings, UnsaturatedFat 0 g
PRAWN BALCHAO (GOAN PICKLE-STYLE HOT PRAWNS)
This is a fiery, sweet and sour and wonderful dish from Goa. This recipe is partly taken from a friend's cookbook that she copied for me when I raved about the dish. I find that this dish is best the next day. If you don't like as much heat, cut down on the peppers and if you don't like much sour, cut the vinegar in half.
Provided by Tea Girl
Categories Curries
Time 40m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Put the prawns in a large bowl and sprinkle salt on them. Keep aside.
- Roast the chillies, cumin seeds, mustard seeds, peppercorns, turmeric, cloves and cinnamon till they begin to release their aroma.
- Remove from heat and cool.
- Grind the ginger, garlic and roasted spices into a smooth paste using the vinegar.
- Heat the oil on a medium flame in a wok-style pan to medium-high heat.
- Add the prawns and stir fry till opaque. Remove from the pan and keep warm.
- In the same pan, fry the onions till light brown. Add the tomato and curry leaves and fry until the tomatoes are soft.
- Now add the spice-vinegar paste, sugar and salt to taste and fry till the oil begins to separate.
- Add the prawns to this sauce, mix well and cook for 2-3 minutes.
- Serve with plain boiled rice and/or naan.
Tips:
- Choose fresh, large prawns for the best flavor and texture.
- Soak the prawns in a mixture of water and rice flour for 30 minutes to remove any impurities.
- Use a variety of spices to create a flavorful marinade. Common spices used in prawn balchao include red chili powder, turmeric powder, coriander powder, cumin seeds, and mustard seeds.
- Adjust the amount of chili powder according to your preferred spice level.
- Use a combination of vegetable oil and coconut oil for frying the prawns. This will give the prawns a crispy texture and a rich flavor.
- Fry the prawns in batches to avoid overcrowding the pan and ensure even cooking.
- Once the prawns are fried, add them to the marinade and mix well. Allow the prawns to marinate for at least 30 minutes, or overnight for a deeper flavor.
- Store the prawn balchao in an airtight container in the refrigerator for up to 2 weeks.
Conclusion:
Prawn balchao is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. It is a great way to use up leftover prawns and is also a good source of protein and omega-3 fatty acids. With its bold flavors and easy-to-follow recipe, prawn balchao is a must-try for seafood lovers.
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