Prawn Balchao

Prepare the balchao masala paste: soak the Kashmiri dried red chillies in warm water for 15 minutes. Drain and blend with ginger, garlic, cumin seeds, black peppercorns, cloves, cinnamon, turmeric powder, and 20 ml vinegar into a smooth, thick paste. This is the heart of the balchao.

Clean the prawns thoroughly, removing the shells and deveining. Pat dry with paper towels — dry prawns will sear better.

Heat oil in a heavy-bottomed pan over medium-high heat. Add the prawns and sear for 1–2 minutes per side until they turn pink. Do not fully cook them at this stage. Remove and set aside.

In the same oil, add the finely chopped onions and cook for 8–10 minutes, stirring frequently, until they turn deep golden brown.

Add the balchao masala paste to the caramelised onions. Cook on medium heat for 5–6 minutes, stirring continuously, until the oil separates from the masala and the paste darkens slightly.

Add the chopped tomatoes and cook for 5 minutes until they break down and integrate with the masala.

Add the remaining vinegar and sugar. Stir well — the vinegar is what gives balchao its characteristic sharp, tangy flavour. Cook for 2 minutes.

Add the seared prawns to the masala. Stir gently to coat each prawn with the thick, spicy-sour masala. Season with salt.

Cook on medium heat for 4–5 minutes until the prawns are fully cooked and the masala has thickened and clings to the prawns. The balchao should be semi-dry and intensely flavoured.

Allow to cool before serving — balchao tastes significantly better after resting for a few hours as the flavours deepen. Serve with steamed rice or Goan bread (pao).