Spicy Goan Shrimp Pickle — Shrimp Balchão
A fiery Goan pickle-style shrimp dish in a vinegar-and-chilli paste with garlic, cumin, and warm spices, balanced by jaggery and toasted onion.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 400g shrimp dry, toss with 0.5 tsp salt and 0.5 tsp turmeric, rest 5 minutes. Toast 2 tsp cumin seeds, 1 tsp black peppercorns, 6 cloves, and 2 cinnamon sticks in a dry skillet over medium heat for 90 seconds until fragrant, cool 1 minute, grind to powder. Blend toasted spices with 3 tsp Kashmiri chilli powder, 1 tsp cayenne, 10 garlic cloves, 1.1 oz ginger, 5 tbsp vinegar, 0.5 tsp turmeric, and 0.5 tsp salt into a smooth thick paste. Finely chop 1.5 medium onions.
Saute
Heat 4 tbsp oil in a large heavy skillet over medium heat. Add 2 bay leaves and chopped onion, cook 9 minutes stirring until deeply golden brown with crisp edges. Stir in 2 tbsp tomato paste, cook 90 seconds on medium until darkened.
Build
Add the balchão paste to the skillet, cook 4 minutes on medium-low stirring until oil separates and masala turns deep mahogany. Stir in 1.5 tsp jaggery and 120ml (1/2 cup) hot water to form a thick clinging masala.
Sear
Lay 400g shrimp in a single layer in the masala, toss for 3 to 4 minutes on medium until shrimp curl tightly and reach 145°F internal temperature. Do not overcook.
Rest and plate
Remove from heat, rest 1 minute. Transfer to serving plates, garnish with 2 tbsp fresh coriander. Serve with steamed basmati rice, pao bread, lime pickle, and roasted papad alongside.
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