When I think of prawns balchao, I am reminded of my hostel days. I studied in Belgaum. Despite the lovely weather and fresh vegetables that Belgaum had to offer, one thing that it did not was fresh fish. So prawns balchao was a savior every time I missed home cooked food, which was pretty much everyday. Now, I am from a Hindu family where balchao was never prepared at home. The balchao I ate came from my friends’ homes or mostly from the store. One good thing about Goan store bought pickles is that they are very close to what the real deal would taste like. The balchao went on top of maggi and served as a side for rice and dal. But the taste of a spoonful of balchao in its pure glory was what bought me the most joy. Fish pickles are commonly made in Goa mostly right before the monsoons. With the beginning of monsoons comes the ban on fishing. But no true Goan soul can survive without fish. So they resorted to preserving fresh fish in the form of pickles or eating dried fish. I have grown to love this pickle. One of my blog followers requested for this recipe. So here it is!

What you will need:

How to make it:

• Wash, peel and devein the shrimps.
• Add 1/2 tablespoon salt and turmeric. Let it marinate while you make the masala.
• To make the masala, add kashmiri red chilies, spicy dry red chilies, 1/8 cup garlic, ginger and coconut vinegar to a mixer. Also, add cinnamon, black pepper corns, cloves, cumin and rum (optional). Do not add any water and ensure that the mixer is dry prior to grinding the masala. Grind into a fine paste.
• Now heat oil in a pan. Fry the marinated prawns. You will have to overcook the prawns so that they don’t get spoilt. Cook till the prawns begin to brown and shrink to half their original size.
• Remove the prawns and set them aside on a plate.
• To the same oil, add sliced garlic and the shallots. If you don’t have shallots add onions instead. I like the taste that the shallots impart to the balchao. Fry till they begin to brown.
• Add the masala and stir continuously until the oil begins to separate.
• Add the remaining 3/4 tablespoon of salt and the coconut jaggery. Mix well.
• Add the prawns. Cook till the oil begins to separate and the balchao comes to a boil.
• Turn the flame off. Let the balchao cool completely.
• Store in a dry air tight container. If stored properly this can last you for around 6 months. Refrigerate for a longer shelf life. Let the balchao marinate for at least 2 days before eating (easier said than done)!
• Note: If you do not have coconut vinegar or coconut jaggery, use regular vinegar and jaggery.