Goan Prawn Balchao Pickled Prawn Preserve

Method

1. 1

   Dry roast the whole spices: In a dry pan on low heat, roast dried red chilli, cumin, coriander, black pepper, cloves and cinnamon together for 2 minutes until fragrant. Cool completely.

2. 2

   Make the balchao paste: Grind the cooled roasted spices with turmeric, garlic and ginger in a mixer. Add the vinegar gradually while grinding. Grind for 3 to 4 minutes to an extremely smooth, dark red paste. The vinegar is the preserving agent in balchao — it cannot be reduced.

3. 3

   Dry the prawns: Pat the cleaned prawns completely dry with paper towels. Excess moisture reduces the shelf life of the preserve.

4. 4

   Heat oil: Heat oil in a heavy pot on medium until hot. The oil must be generous — it acts as the preserving medium.

5. 5

   Cook the onion until very dark: Add finely chopped onion. Cook on medium-high heat for 12 to 15 minutes until very deeply browned. The dark onion is important both for flavour and for the long keeping quality.

6. 6

   Add the balchao paste: Add the ground vinegar-spice paste. Cook stirring continuously for 6 to 8 minutes on medium heat until the paste cooks through and the oil separates clearly around the edges.

7. 7

   Add the prawns: Add the dry prawns. Stir to coat every prawn with the paste. Cook on medium-high heat for 3 to 4 minutes stirring frequently until the prawns are cooked through and slightly firm.

8. 8

   Add sugar and salt: Add sugar and salt. Stir. Cook 2 more minutes.

9. 9

   Cook until very dry: Reduce heat to medium-low. Cook uncovered stirring every 3 minutes for 8 to 10 more minutes until the preparation is very dry — the oil should have separated and the paste should be clinging to each prawn. No moisture should remain.

10. 10

    Cool and store: Cool completely to room temperature. Transfer to a clean, dry glass jar. Pour any separated oil over the top as a preserving layer. Seal tightly. Keeps at room temperature for 2 weeks, refrigerated for 1 month. Serve as a condiment — just a tablespoon alongside rice or with bread.

11. 11

    Note: Balchao is one of the oldest Goan preserved food preparations — a technique brought from the Portuguese colonies in East Africa and Asia to preserve seafood in Goa's pre-refrigeration era. The combination of vinegar, oil, spices and thorough drying creates an environment where bacteria cannot grow. Goan families traditionally make large batches of balchao after fishing seasons and store it for months.