{"id":1277,"date":"2024-09-27T15:40:11","date_gmt":"2024-09-27T10:10:11","guid":{"rendered":"https:\/\/veenapatwardhan.com\/pat-a-cake\/?p=1277"},"modified":"2024-09-27T15:40:11","modified_gmt":"2024-09-27T10:10:11","slug":"goanprawnbalchaorecipe","status":"publish","type":"post","link":"https:\/\/veenapatwardhan.com\/pat-a-cake\/2024\/09\/27\/goanprawnbalchaorecipe\/","title":{"rendered":"Goan Prawn Balch\u00e3o Recipe"},"content":{"rendered":"<h2><strong>How to Make Prawn Balch\u00e3o<\/strong><\/h2>\n<p>Thought I would revive the old way of making Goan Prawn Balch\u00e3o. This is a super-tasty hot and tangy pickle made with medium-size prawns marinated in a rich blend of spices, vinegar, and red chilies. Its bold, lip-smacking flavours develop over time, making it a popular delicacy with a perfect balance of spice and tang.<\/p>\n<p>In the older, traditional recipe, the prawns are chopped rather than being used intact. Also, this older recipe has a larger proportion of onions. The pickle needs around eight days to mature, but is amazingly tasty.<\/p>\n<p>Another mouth-watering prawn recipe you might like to try is my <a href=\"https:\/\/veenapatwardhan.com\/pat-a-cake\/2023\/01\/20\/supertastygoanprawnmasalaeasyrecipe\/\">prawn masala<\/a> recipe. And if you&#8217;re looking for a great prawn starter, do check out my delicious <a href=\"https:\/\/veenapatwardhan.com\/pat-a-cake\/2022\/10\/14\/deliciousgoanprawnrissois\/\">prawn rissois<\/a> recipe.<\/p>\n<p><iframe loading=\"lazy\" title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/QR-w5RpLpJQ?si=pfrYOiVuE1o1768C\" width=\"560\" height=\"315\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n<h3><strong>Ingredients<\/strong><\/h3>\n<p>400g prawn (40 medium size)<\/p>\n<p>1 tsp salt<\/p>\n<p>\u00bd tsp turmeric powder<\/p>\n<p>3 tbsp oil<\/p>\n<p>&nbsp;<\/p>\n<p><em>Balch\u00e3o Paste<\/em><\/p>\n<p>14 dried red chillies (Kashmiri \/ byedgi chillies)<\/p>\n<p>\u00be cup vinegar<\/p>\n<p>20 peppercorns<\/p>\n<p>6 cloves<\/p>\n<p>1-inch piece cinnamon<\/p>\n<p>1-inch piece ginger<\/p>\n<p>12 garlic cloves<\/p>\n<p>\u00be tsp cumin seeds<\/p>\n<p>\u00bd tsp turmeric powder<\/p>\n<p>&nbsp;<\/p>\n<p><em>Cooking the Balch\u00e3o<\/em><\/p>\n<p>\u00bc cup + \u00bc cup oil<\/p>\n<p>400g onions finely chopped\/minced<\/p>\n<p>\u00bd tsp salt<\/p>\n<p>4 garlic cloves, finely chopped<\/p>\n<p>\u00bc cup vinegar<\/p>\n<p>1 heaped tbsp sugar<\/p>\n<p>Salt to taste<\/p>\n<p>&nbsp;<\/p>\n<p><img data-recalc-dims=\"1\" decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-1276\" src=\"https:\/\/i0.wp.com\/veenapatwardhan.com\/pat-a-cake\/wp-content\/uploads\/2024\/09\/How-to-make-prawn-balchao.jpg?resize=500%2C400&#038;ssl=1\" alt=\"How to make prawn balchao\" width=\"500\" height=\"400\" srcset=\"https:\/\/i0.wp.com\/veenapatwardhan.com\/pat-a-cake\/wp-content\/uploads\/2024\/09\/How-to-make-prawn-balchao.jpg?w=500&amp;ssl=1 500w, https:\/\/i0.wp.com\/veenapatwardhan.com\/pat-a-cake\/wp-content\/uploads\/2024\/09\/How-to-make-prawn-balchao.jpg?resize=300%2C240&amp;ssl=1 300w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/p>\n<h3><strong>Procedure<\/strong><\/h3>\n<ol>\n<li>Shell, de-vein and wash the prawns well. Chop them into 2 to 3 pieces each.<\/li>\n<li>Marinate them with the salt and turmeric powder for around 20 minutes.<\/li>\n<li>Break up the dried red chillies and soak them in the vinegar for \u00bd an hour.<\/li>\n<li>Heat the oil and fry the prawns till crisp. (Fry for around 8 minutes.) Remove the fried prawns to a plate.<\/li>\n<li>Grind the soaked chillies along with the vinegar. Add the peppercorns, cloves, cinnamon, ginger, garlic, cumin seeds, and turmeric powder and grind everything again to a smooth paste.<\/li>\n<li>Heat more oil in the earlier pan in which the prawns had been fried. Add the finely chopped onion, and salt to hasten the browning. Fry the onions till they get nicely browned.<\/li>\n<li>Add the chopped garlic and saut\u00e9 this for a minute. Then add some more oil and the balch\u00e3o paste. Rinse the bowl and the grinder jar with vinegar and add this rinsing too to the pan. Add the sugar. Mix and cook everything for 2-3 minutes.<\/li>\n<li>Add the fried prawns. Mix everything. Cook for 2 minutes and then adjust the taste for salt. Add more vinegar if necessary. Cook the balch\u00e3o for around 5 minutes or till the oil separates.<\/li>\n<li>Cool the balch\u00e3o a little and then transfer it to a sterilised jar. Let it cool completely and then fix the lid on the jar.<\/li>\n<li>Let the balch\u00e3o mature for 8 days.<\/li>\n<\/ol>\n<p>Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>How to Make Prawn Balch\u00e3o Thought I would revive the old way of making Goan Prawn Balch\u00e3o. This is a super-tasty hot and tangy pickle made with medium-size prawns marinated in a rich blend of spices, vinegar, and red chilies. Its bold, lip-smacking flavours develop&nbsp;<a class=\"read-more\" href=\"https:\/\/veenapatwardhan.com\/pat-a-cake\/2024\/09\/27\/goanprawnbalchaorecipe\/\">&hellip;<\/a><\/p>\n","protected":false},"author":1,"featured_media":1275,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[12],"tags":[1630,1629,1626,1627,1631,1625,1628,1632],"class_list":["post-1277","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-vegetarian","tag-balchao","tag-balchao-recipe","tag-goan-prawn-balchao","tag-goan-prawn-balchao-recipe","tag-how-to-make-prawn-balchao","tag-prawn-balchao","tag-prawn-balchao-recipe","tag-quick-prawn-balchao"],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/veenapatwardhan.com\/pat-a-cake\/wp-content\/uploads\/2024\/09\/Goan-Prawn-Balchao-Recipe.jpg?fit=761%2C400&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/veenapatwardhan.com\/pat-a-cake\/wp-json\/wp\/v2\/posts\/1277","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/veenapatwardhan.com\/pat-a-cake\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/veenapatwardhan.com\/pat-a-cake\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/veenapatwardhan.com\/pat-a-cake\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/veenapatwardhan.com\/pat-a-cake\/wp-json\/wp\/v2\/comments?post=1277"}],"version-history":[{"count":3,"href":"https:\/\/veenapatwardhan.com\/pat-a-cake\/wp-json\/wp\/v2\/posts\/1277\/revisions"}],"predecessor-version":[{"id":1280,"href":"https:\/\/veenapatwardhan.com\/pat-a-cake\/wp-json\/wp\/v2\/posts\/1277\/revisions\/1280"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/veenapatwardhan.com\/pat-a-cake\/wp-json\/wp\/v2\/media\/1275"}],"wp:attachment":[{"href":"https:\/\/veenapatwardhan.com\/pat-a-cake\/wp-json\/wp\/v2\/media?parent=1277"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/veenapatwardhan.com\/pat-a-cake\/wp-json\/wp\/v2\/categories?post=1277"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/veenapatwardhan.com\/pat-a-cake\/wp-json\/wp\/v2\/tags?post=1277"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}