Lemon squash

Prawn Balchao Curry (Goa style Prawn pickle curry)

Prawn Balchao curry
Today's recipe is very much spicy, Goa style prawn pickle curry. It has very unique masala which makes this dish outstanding. Prawns are shallow fried and then added to perfectly spiced onion-tomato gravy. Extraordinary curry which tastes amazing with hot steaming rice. Here you go!!

prawn balchao curry

Recipe For : 2


For the Gravy:

Prawns                         - 200gm
Big Onion                     - 1
Ginger-Garlic Paste    - 2 tsp
Tomato                         - 1
Green Chili                   - 1
Turmeric Powder         - 1/4 tsp
Chili Powder                - 1/4 tsp
Salt                               - As required
Sugar                           - a pinch
Oil                                - As required

To Grind:

Red Chilies soaked in Vinegar    - 2
Whole Garam Masala                   - Each 1
Pepper                                            - 6 or 8
Mustard Seeds                              - 1/4 tsp
Cumin Seeds                                 - 1/4 tsp
Tamarind                                        - 1 tsp
Vinegar                                           - 1 tsp


  • Peel and de-vein prawns.  Take enough salt,turmeric powder, chili powder for the prawns in a bowl and add little oil . Make it a paste and marinate prawns in it for an hour. After that shallow fry them in oil in a pan and take it out. Prawns cook very fast.. It will change its color when its cooked and after that take it out.
  • Grind everything under 'To Grind'. Soak red chilies in vinegar for 10 minute and grind it along. Whole garam masala includes cinnamon stick, cloves, cardamom and star aniseeds.
  • Chop finely Big onions and tomatoes. Slit Green chili.
  • Heat oil in a pan. Add chopped onions to it. When its translucent, add Ginger- Garlic paste. 
  • After the raw flavor goes off, add chopped tomatoes.
  • Add enough salt and turmeric powder to the pan and cover with a lid.
  • After both onions and tomatoes are cooked, add masala. 
  • Add enough  water and cook the gravy. Add a pinch of sugar also. It increases taste of the curry.
  • Once the gravy is done you can see oil leaving sides of the pan. Add  cooked prawns and switch off the flame.
  •  Enjoy your curry with hot steaming rice.