If you are a fan of bold, spicy, and tangy flavors, then Balchao is a culinary adventure you’ll want to try in your kitchen. Hailing from the vibrant coastal state of Goa, Balchao is a fiery shrimp or fish pickle that combines dried seafood, red chilies, garlic, and vinegar to create a unique condiment that wakes up every taste bud. Though it sounds exotic and complex, making Balchao at home is surprisingly easy and incredibly rewarding.
Balchao is often described as a Goan-style pickle, but it’s much more than that. It’s a rich, spicy-sour curry or preserve traditionally made with prawns (shrimp) or fish, especially mackerel or pomfret, and sometimes even with pork. What sets Balchao apart is its base: a spice paste made with dried red chilies, vinegar, garlic, and sometimes dried shrimp (or prawns) for an umami punch.
Balchao is not a dish to eat immediately — it’s best when left to sit for a day or two, allowing the flavors to deepen and intensify.
Ingredients for Prawn Balchao
Main Ingredients
- 500g fresh prawns (cleaned and deveined)
- 2 tbsp oil (preferably mustard or coconut oil)
- Salt to taste
For the Spice Paste
- 6–8 dried red Kashmiri chilies (soaked in warm water)
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1/2 tsp black peppercorns
- 1/2 tsp turmeric powder
- 5 garlic cloves
- 1-inch piece of ginger
- 2 tbsp white vinegar (adjust to taste)
- 1 tbsp sugar (balances the heat and acidity)
Optional (for deeper flavor)
- 2 tbsp dried shrimp (soaked and ground with the paste)
- 1 onion, finely chopped
- 1 small tomato, chopped (optional)
Step-by-Step to Make Balchao
1. Make the Spice Paste
Grind the soaked red chilies with the rest of the spice paste ingredients into a smooth, thick paste. The vinegar should help create a silky texture and add the tang Balchao is known for.
2. Fry the Prawns
Heat 1 tablespoon of oil in a pan and lightly sauté the prawns with a pinch of salt until they just turn pink. Remove and set aside. Be careful not to overcook.
3. Cook the Masala
In the same pan, add more oil and sauté the chopped onions (if using) until golden. Add the spice paste and cook on medium-low heat for 6–8 minutes, stirring frequently until the oil begins to separate and the masala darkens slightly.
4. Add Prawns and Simmer
Add the sautéed prawns back into the masala and stir well. Let it simmer for another 5–7 minutes on low heat so that the prawns soak up all the intense flavors. Taste and adjust vinegar, salt, or sugar if needed.
5. Cool and Store
Allow the Balchao to cool completely. Store in a clean, airtight jar and refrigerate. For best results, let it sit overnight before serving.
Serving Suggestions
Balchao is incredibly versatile. Serve it with:
- Steamed rice or Goan sannas (steamed rice cakes)
- As a side with parathas or rotis
- As a fiery topping for toast or crackers
- Even as a stuffing in wraps or sandwiches
Tips for Perfect Balchao
- Use Kashmiri chilies for color and mild heat; use spicier varieties if you prefer it hot.
- Vinegar is essential — use white or malt vinegar for authenticity.
- Dried shrimp adds intense umami; soak and grind it with the spice paste for a deeper punch.
- Like a good pickle, Balchao gets better with time — flavor matures beautifully after a day or two.
In a world of predictable flavors, Balchao stands out as something truly special — bold, spicy, tangy, and completely addictive. Whether you’re a seafood lover or a spice enthusiast, this Goan delicacy is a must-try recipe that brings a burst of coastal flavor straight to your plate.
So, the next time you’re craving something out of the ordinary, skip the store-bought sauces and take a culinary trip to Goa with a homemade jar of Balchao. It’s easier than you think — and spicier than you’d expect!
