Prawn Balchão is a fiery, pickled Goan curry, often served as a spicy condiment or side dish. The prawns are sautéed and then simmered briefly in a dark, vinegar-heavy, sweet-sour-spicy sauce, which is traditionally sealed and preserved like a pickle.

Prep Time	Cook Time	Serves
15 minutes	30 minutes	6 (as a side)

Part A: Ingredients

• Prawns: 1 lb Medium Prawns (shelled and deveined).
• Masala Paste: 10-12 Dried Red Chilies, 1 Tbsp Cumin Seeds, 1/2 tsp Turmeric Powder, 10 cloves Garlic, 1-inch piece Ginger.
• Sauce/Liquid: 1/2 cup Vinegar (Goan or Apple Cider Vinegar), 1/4 cup Water, 1 Tbsp Sugar (or jaggery), 1 Tbsp Tomato Paste.
• Sauté: 2 Tbsp Oil, 1 large Onion (finely minced), Salt.

Part B: Instructions

Step 1: Prepare the Masala Paste

1. Soak the dried red chilies in hot water for 20 minutes to soften.
2. In a blender or wet grinder, combine the soaked chilies, cumin seeds, turmeric powder, garlic, and ginger. Add the vinegar and blend into a very smooth, dark red paste.

Step 2: Sauté Aromatics

1. Heat the oil in a pot over medium heat. Add the minced onion and cook for 8-10 minutes until deep golden brown.

Step 3: Cook the Masala

1. Add the prepared Balchão paste and tomato paste to the pot. Cook for 5 minutes, stirring constantly, until the raw smell of the spices dissipates and the oil begins to separate.

Step 4: Braise Prawns

1. Add the water and sugar. Bring the sauce to a gentle simmer.
2. Add the prawns and salt. Cook for only 5-7 minutes until the prawns are fully cooked (they should not be overcooked).
3. The sauce should be thick, glossy, and dark. Taste and adjust the balance: it should be sharp from the vinegar, hot from the chilies, and slightly sweet.

Step 5: Serve or Preserve

• Serve immediately hot with rice or bread, or allow the Prawn Balchão to cool completely.
• To Preserve (Traditional Method): Once cooled, store the Balchão in a sterilized glass jar in the refrigerator. The high vinegar and spice content allows it to be kept for several weeks as a hot pickle/condiment.