Revealed: Old Traditional Recipe for Goan Prawn Balchao / Prawn Pickle / How to Make Prawn Balchao
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- เผยแพร่เมื่อ 8 ก.พ. 2025
- Revealed: Older traditional way to make Goan Prawn Balchão. This is a super-tasty hot and tangy pickle made with medium-size prawns, marinated in a rich blend of spices, vinegar, and red chilies. Its bold, lip-smacking flavours develop over time, making it a popular delicacy with a perfect balance of spice and tang. Do share the recipe with your family and friends.
prawns balchao goan recipe
d'costa world
#prawnpickle #prawnrecipe #goanrecipe #goancuisine
The full written recipe with the ingredients list: veenapatwardha...
Ingredients
400g prawn (40 medium size)
1 tsp salt
½ tsp turmeric powder
3 tbsp oil
Balchao Paste
14 dried red chillies (Kashmiri / byedgi chillies)
¾ cup vinegar
20 peppercorns
6 cloves
1-inch piece cinnamon
1-inch piece ginger
12 garlic cloves
¾ tsp cumin seeds
½ tsp turmeric powder
Cooking balchao
¼ cup + ¼ cup oil
400g onions finely chopped/minced
½ tsp salt
4 garlic cloves, finely chopped
¼ cup vinegar
1 heaped tbsp sugar
Salt to taste
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Revealing the older, tastier, way to make finger-licking Goan prawn balchao. Full recipe: veenapatwardhan.com/pat-a-cake/2024/09/27/goanprawnbalchaorecipe/
Hi Veena!long time!Thx for this superlicious Balchao recipe! Shall def make it.The store bought ones hardly have any prawns in them! Am basically from amchi Mumbai too!born n bred!,but now located in Delhi! Always thought u lived in Goa.!Was in Bbay just last month!eish I cd have just met u to say thk u n give u a big hug for so readily teaching us n that too step by step! Incidentally... unbelievable though it may sound....my Goan friend who lives just down the road,looks likeyour doppelganger! Amazing lookalike,face,hairstyle et al!!
@@khursheedtuli5931 Hi Khursheed! Thanks for getting in touch. Do try out my version of balchao. Easy to make and very, very tasty. Interesting bit of information about your friend!
Thk u for responding dear Veena.!For sure I'm gonna make the balchao !
My my you've explained the recipe so patiently.....will be making this in Goa soon
Thanks, Florance, for your appreciation, and glad you'll be trying out my recipe.
Very oldest recipe n very famous, mouth watering, remembered my childhood i will try let u know in cimments box. Thanks for reviving the old recipe. ❤
@@jennydesouza9995 You're very welcome, Jenny. And thanks for your appreciation.
Madam nice receipi l will surely try it.
Glad you'll be trying out my recipe. Thanks for the appreciation and do check out my latest video on recheado asala and recheado bhendi. th-cam.com/video/QphvBBaSIfU/w-d-xo.html
Lovely 🌹
Thanks a lot for appreciating my video, Florance.
Wow fantastic fabulous yummy
@@AbhinayaAbhi-ug2kf Thank you for your appreciation, Abhinaya.
I tried your recipe but couldnt keep it for 8 days. It got swiped clean in one day. My children just couldnt stop eating it.
@@jacquelinesequeirahejazeen7655 They must have eaten it like
a prawn dish, Jacqueline, and not as a prawn pickle!
Delicious !👌💝
@@mirabelpereira2058 Thank you so much for your appreciation, Mirabel.
Hello Veena, I just loved your recipe for Prawn Balchow. May I suggest a small change in the steps for the masala.
Dry grind to a fine powder, the pepper corns, cloves, cinnamon, cumin seeds and turmeric powder. After that add the wet ingredients eg: soaked chilled, garlic, ginger.
I have found this works better for me. The recipe was delicious. Thanks so much for your clear step by step instructions. I have shared with friends.😊
@@mirapinto4035 Hi Mira! Thanks for the suggestion. I used to do the grinding of the dry ingredients separately before. But once I found out everything grinds perfectly well when ground together, this is the method I have stuck with. Try it out. You'll be able to confirm this. And thank you so much for your appreciation.
It is mouth watering. Can we preserve it outside or it has to be kept in the fridge
How long it will last?.Thanks for your recipe.?
@@gertrudefernandes2184 Gertrude, you're very welcome. The balchao will stay good for months if stored properly. But since I've reduced the oil in this recipe, I suggest you move it to the fridge after 15 days.
Wow really my favourite ...well made Veena as always❤
Many thanks, Denis, for your kind appreciation.
Love ur recipes Veena
This one is a masterpiece ❤
Thanks a lot for your love and appreciation, Valerie.
Delicious
@@cinthiapereira3668 Thanks for your appreciation, Cinthia.
Wow mouth watering 😋 dish. Very delicious from Mumbai
@@clettyvaz9514 Thanks for your appreciation, Cletty.
So happy to see you Auntie, amche mog asa
Thank you so much, Benny, for your love and appreciation.
@@PataCake ❤️
Thank you so much for this recipe. Does the balchao need to be kept in the fridge , or outside ? Pls let me know.
Valerie, since I've not added too much oil, it would be better to store the balchao in the fridge after it matures at room temperature for 8 days.
Ok. Thank you so much. Just another query, if you don't mind. If i cook it in more oil, then would I still have to refrigerate it ?
@@valeriesequeira405 If you add more oil, it should be enough to have a layer of it above the level of the balchao. Then if stored properly, ( no wet spoon, etc.) the balchao will stay good outside the fridge for at least a month.
Hi Veena after a long time you are again on this channel.Amazing ,mouthwatering Goan Prawn balchao .Thanks a ton dear .❤❤👌👍🙏🙏
You're so welcome. And many thanks for your love and appreciation.
Amazing...looks exactly as I remembered...a must try !!!
Thank you so much, Susanne, for your appreciation.
Hello Mrs. Veena. This is an amazing recipe. As mentioned to you i make most of your recipes. I have my aunt who looks exactly like you…a mirror image. I even sent her your link - to show my aunt that there’s an exact look alike. She was amazed too. Do you reside in goa or mumbai? If in mumbai, i have to get my aunt to meet you. Anyways, i love your channel and your sweet voice. God bless ❤
@@janetfranco3152 Thank you so much, Janet for your appreciation and all the kind words. Glad I remind you of your aunt, and that you're trying out my recipes. I live in Mumbai.
New to goan cusine. From Sri Lanka.
1. So this masala is almost similar to vindaloo masala? Any differences?
2. Does the Valchao need to be kept in the fridge?.
@@TheMrgoodboy2 it's a different masala. It will stay good outside the fridge for two weeks or more. But since I've added less oil than in the traditional recipe, it would be best to store it in the fridge after 2 weeks.
Can we increase the quantity of prawn with same masala
No Shweta. The balance of prawn content and masala is perfect in the recipe.
How many days it can be stored in fridge
@@sudeshnaadmane9568 Sudesh, it will stay good in the fridge for three months or more.
For how many days we can keep it in fridge
Rosy, the balchao will stay good at room temperature for at least 10 days, maybe more, and in the fridge for months.
Can this be kept out of fridge or is it needed to be kept in the fridge
@@eulaliagoveia7542 Eulalia, it can. But since I've not added too much oil, it would be better to transfer it to the fridge after it matures, that is, after 8 days.
It can be kept outside the fridge for a week. But then it's so tasty that it gets over in a day if you have family members living with you.
Which part of Goa do you stay
@@agathalobo4583 Agatha, I live in Mumbai.
Hi ma'am I have it a twist by adding squid as well.
@@elviramascarenhas8904 Good idea, Elvira!
Hi Veena,
Lip smacking rescipe .
@@jocyleenfernandes578 Thanks for your appreciation, Jocyleen.
My Dear Chef Veena, 'hola' from Barcelona. Autumn is now setting in with its beautiful sunset skies & colourful falling leaves. How are you there in Panaji? Hoooo, what a pearl of a dish you have so kindly rustled up for us !! Tell me, are the 'byedgi' medium or very hot? My tummy is now 68 and not as 'ovenproof' as it once was.. 😂 Anyhow, a warm thank you for this & I will definitely let you know. My mouth was watering just watching you prepare it ! 🌿🙏🧜♂️
@@kuma9069 Hi Marc! I simply love Barcelona and can imagine it all decked up in Fall colours. I live in Mumbai and it's pouring here, being the monsoon season. Thanks for your appreciation. And as for the byedgi chillies, they're medium spicy just like Kashmiri chillies. The difference is that the K chillies have a brighter red colour. Best wishes to you and your family.
@@PataCake in Mumbai, you say, Veena-Shri? I take it you have moved from your homeland. I see we are both travellers
@@PataCake I see you have moved north from your homeland, Veena-Shri.? It seems we are both travellers. Are you interested in French and/or Catalan & Spanish cuisine? Please let me know, Ma'am. As 'foodies', we have many suggestions at your disposal. It would be a nice & entertaining exchange, should you so wish. Nâmaste 🌿🙏🧜♂️
@@kuma9069 I haven't moved, Marc. I was born in Mumbai and have always lived here. But I do visit my ancestral house in Goa now and then where my cousins live.
@@kuma9069 Hi Marc! Yes, please do share some links to Spanish/ Catalan dishes that you like. I would appreciate that.
The quality of the sound is sadly lacking.
@@arunamarathe1024 Aruna, I don't have the best of audio set-ups or a studio set-up for recording. I do the best I can, staying up to record till around 1 am. My apologies if the audio isn't satisfactory.
@@PataCake
It's ok don't worry about that. Well presentation.
@@praveenbuthello4410 Thanks, Praveen for the appreciation and support.
@@praveenbuthello4410 Thank you so much, Praveen, for the appreciation and support.
Mog assa please come offend Veena God bless you
Dev borem korum, Jojo. Thank you so much for your love and appreciation.