Goa and Prawns Balchao
Before I begin writing about Prawns Balchao I wanted to write about Mapusa Market. My husband’s extended family is from Goa and it is customary in my family to visit the Mangeshi temple in Goa. So a year into marriage we decided on visiting Goa and all the religious places. Weird I know but this was my first visit to Goa even though I had spent considerable time in India. Goa has been a every year haunt for my hubby as he visited every year for a relaxation pilgrimage either with his parents or his dear childhood pals.
For me everything was new but I wanted to experience Goa in its raw form. I feel caged in large hotels so our first choice was a boutique hotel near Candolim. I cannot help but recommend it but I am not sure if it still exists. Its neighbour was the Prolific Kingfisher resort which was once a glorious one during the calendar shoot days.
We also spent more than a week in the Goan hills at the nature resort where we spent a lot of time hiking, mingling with the locals, swimming in the waterfalls and also getting sucked by bloody leeches. I know it sounds quite eccentric as to how we landed there but I had picked up its name at one of the popular game shows then aired on MTV called Splitsvilla.
The place is called Wilderness, this beautiful property is built at an altitude of 817 m (2680 ft) from sea level offering spectacular views of the Valley. This place is highly sustainable and lets you have a closely encounter with nature with basic wooden huts and en-suite bathrooms. But when it comes to the outdoor infinity swimming pool its one of the best I have ever seen and everyday the food that is served is of ethnic origin.
We spent the last few days with my hubby’s folks at their grand place. It was very kind of his aunt to take us all around Goa. The best part of visiting Goa being a foodie was visiting Mapusa Market with her. She took the pains of introducing us to all her favourite local shop and stall owners and we went berserk looking at the local produce.
Goa Mapusa Market
In Konkani Map ( means measure) while Sa (means fill up) and the whole Mapusa was built around this market. It is there from Monday to Saturday and start around 9:00 am everyday. Goa has a strong portugesse influence into its every day activity and the market and its owners definitely close their shops for the susegad or afternoon siesta time.
Its like a Goan food paradise where you find the best dried fish like sukha bombil and Jawla. Kokum as a condiment is very popular in Konkani cuisine and it also makes its way as a coolant in many of our drinks. Goan chorizo & spiced and marinated pork sausages. Goan vinegar is another important condiment for me. Desserts like dodol, bebinca, cashew nuts in all flavours, seedless tamarind (amot), etc. I especially like the koula or tender cashews which is used in Malvani cuisine for making a range of dishes veg and non veg. Also visiting in the early hours we can visit the fish market as they have lovely local fish available, that one does not usually get to see outside of Goa such as Chonak, Modso, etc.
Good Turn
This though looks like a prawn dish but infact is a prawns balchao pickle. My Hubby’s extended family are partly from Konkan and other half belong to Goa. On one such random visit to Bombay I received a kind ping from @euphorhea to take me around for rustic prop shopping. I still remember meeting outside church gate station. Where Kurush graciously volunteered to drive us for shopping. I had the most amazing time with Rhea and it was kind of a fan moment to meet the successors of Katy’s kitchen, historian and a famous home chef. All this in a package was a rendezvous I had never imagined. I came back loaded with props and gifts from Rhea.
Then on the personal front my life took a setback and I had to take again a year of hiatus of blogging and social media. But all the props and the beautiful Barni that you see in this picture we kept in a self storage for a year. I have slowly got my life back and crawled towards blogging this year and also got hold of all my props. I am really grateful to them and wanted to write a befitting post for their benevolence. I have promised her when I return I will come back with porky tales and porky gifts.
Prawns Balchao
Sometimes between 5 minutes of work I have to play for 7 minutes. Cooking in between without hacks seems almost impossible.
Prawns Balchao has spicy and a tangy flavour due to vinegar. Usually, this pickle is prepared and kept for the rainy season when fresh fish is not available.
I have another great prawn pickle recipe for you and it is from Kerela. Please do try it and leave me a review.
- For the Balchao Masala
- 6-8 Byadagi red dry chillies (Mine were deseeded to manage the heat)
- 1/2 tsp Cumin seeds
- 1/2 tsp turmeric powder
- 1 tsp Black Peppercorns
- 6 Garlic cloves
- 1/2 tsp cloves
- 1 inch Cinnamon stick
- 2 tbsp Goan Vinegar or Malt vinegar
- 1 tsp Kashmiri red chilli powder
- For the Prawns
- 4 tbsp Oil
- 250 grams Prawns (medium sized)
- 1/2 tsp turmeric powder
- Salt (as required)
- 2 tbsp Goan Vinegar or Malt vinegar
- 5 Garlic cloves (thinly sliced)
- 1 inch Ginger Piece (chopped)
- 8 Curry leaves (optional)
- 1 medium sized Onion (finely chopped)
- 1 tbsp sugar
- I have used frozen prawn here so I cleaned and pat dried the prawns with a kitchen towel to avoid huge moisture content. Then I apply turmeric powder to it. Deep fry the prawns and add 2tbsp of vinegar and set aside for at least 1 hour.
- Then its time to make the Balchao masala by grinding all the ingredients. Mind you this is a pickle so while grinding we do not use any water and only use the vinegar to grind the masala into a paste.
- Then the left over oil from frying the prawns heat it again and add garlic and ginger cloves and curry leaves and fry them well. Followed by the onions fry until translucent. Now add your ground Balchao masala and fry for 5 minutes. Then add your prawns and cook it for another 2-3 minuets. Finally add your salt and sugar. Allow it to cool down completely.
- Now take a sterilised glass container and fill it to the top with the Prawns Balchao. I do not keep any space while filling it up to allow no space for air. Then allow the pickle to mature for at least 2-3 days before you have it.
