Balchao is nothing but spicy and tangy pickle made of seafood or meat dish it’s Goan Cuisine and it was introduced in Goa by Catholic Portuguese when they colonized Goa. If you use this pickle with coconut/cane vinegar it would be more authentic taste but malt vinegar will be equally yum 🙂
Are you craving for seafood if “Yes” what you think about this perfect pickle recipe from Goan Cuisine and traditional recipe, I prefer to make more sometimes as been busy at work this is perfect to have, and when kids studies feel sometimes to do some cooking jiffy than right? so here is my preservation seafood pickle. Do try and sure you will relish this every bit and this recipe courtesy to my mum and mum-in-law, so perfect recipe tried and tested and sure you’ll too love this recipe.
To prepare this pickle I use coconut vinegar when I had carried all the way from goa and use especially for pickles whenever I prepare, this pickle is made and preserve for long over a month and mostly Goan make this pickle during monsoon as we don’t get fresh fish, so many houses in Goa prepare this beauty and authentic to relish.
The main ingredient for this recipe is Kashmiri chilies, whenever I travel to Goa I bring a bulk chilly and coconut vinegar which is difficult here to get in the Middle East, and dry Kashmiri Chilly this is a very simple recipe with a blend of dry Kashmiri with other spices with vinegar without adding water, and can keep for a month only has to be careful while using spoon has to be clean, this pickle can have once you prepare but I keep over a week and more and it tastes terrific as the masala and vinegar coated well and every bit it relishes with piping hot white boiled rice, or chapatti, and even much better during monsoon season.
Serve : 3 – 6
1 kg Prawns cleaned and de-veined
2 large onions chopped fine
2 1/2 tbsp sugar
Ingredient to Blend :
20 Kashmiri dry red chilies
1 pod garlic
1” inch ginger
1 tsp cumin seeds
1 tsp Turmeric Pwd.
2″ stick of cinnamon
6 to 10 Black peppercorn (optional)
1/2 cup vinegar
Salt to taste
Wash and clean the prawns de-veined apply salt and turmeric, keep aside.
Meantime blend the ingredients to smooth paste don’t use any water add vinegar as mentioned above and blend into a thick paste, the paste has to be thick.
Take a wok add oil at medium heat add the prawns and fry to medium done, don’t fry too crispy then take off in a plate and fry remaining the prawns in the same procedure.
In the same wok, add oil at medium heat add chopped onion sauté till it turns translucent. Then add blend smooth masala paste fry for a second then add sugar incorporate well, and fried till it leaves oil then add fried prawns let it cook for few minutes, check the salt adjust according to taste.
Switch the flamelet is cool completely then store in a clean sterilized jar make warm oil and add after cooling and, the same process for another pickle.
Can have it right away but I prefer to keep this pickle for one week it will taste much better than the same day as vinegar and masala coated well and get a nice deep red color.
Serve with piping hot, plain boiled rice can also have with chapati.
This Pickle can be preserved for more than a month, only has to take care of while using use clean spoon.
While blending the above ingredient don’t use any water have to blend the ingredient with vinegar.
Any fish for this pickle has to fry first, and any fish can be added I mostly do with mackerel, kingfish, and prawns.