Goan Prawn Balchao | Goan Prawn Pickle | Jar of Memories Ep 04

Episode 04 of the ‘Jar of Memories’ series brings you the sweet, spicy and tangy Prawn Balchao! It is a lip-smacking addition to any meal and again, like many Goan pickles, uses a combination of spices to preserve the shrimp (prawn), making it available for the monsoon sea-food craving :) What makes a Balchao different from the Molho (or moll) is the addition of chopped onions and garlic. I have read that some also add tomatoes giving the renowned 'Goan prawn pickle' a slightly different touch. At the end of the day, we must remember, traditional recipes have been handed down the years and they have allowed for change; rigidity rarely encourages affection for a culture. So, when you cook an 'authentic' meal, remember, it is really the attached sentiment that remains authentic; savour it till it's time for you to pass it on :)

‘Jar of Memories’ is a short series of recipe-videos to take the lid off and bring alive some precious Goan 'bottled' delicacies that have, and will always, stand the test of time. Prawn Balchao has been requested by many of my precious viewers, and here it is! Episode 05 will be uploaded this coming Tuesday! Subscribe so that you don't miss it, when it does ;) Viva Goa!

Ingredients:
For the Balchao Paste:
16 dried Red Chilies (Kashmiri)
1 cup Vinegar (I used half White and half Toddy Vinegar)
6 Cloves
12-15 Black Peppercorns
1/2 teaspoon Turmeric powder
1/2 teaspoon Cumin Seeds
1" Cinnamon
2" piece of Ginger
15 Garlic cloves

For the Prawns:
40(+/-) medium-sized Prawns, washed
1 teaspoon Salt
1/4 teaspoon Turmeric
Oil for frying

Other ingredients:
1/4 cup Oil
4-5 Garlic cloves, chopped
1 Large Onion, finely chopped
1 teaspoon Salt, for the onions
1 teaspoon Sugar, for the onions
1/4 cup Vinegar
Salt to taste
2 (+/-) teaspoons Sugar

The Balchao must be cooled before bottling. Allow it to mature in flavour for at least a week. Store it in an airtight jar, in a cool, dark place and avoid any contamination with moisture to ensure that it lasts for long at room temperature. It can last for even a year if properly kept. If the weather makes these conditions hard to fulfil, then refrigerate.

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Music: Tambde Rosa Cover