You know what. I just landed in Goa 2 days ago and the first thing i did was to buy those medium size prawns. I had the goan vinegar with me and the bright red chillies. I followed your recipe to the core and the result was amazing. It looks so good and tastes even better. Guys please try it out and if you feel something is missing, you could always give suggestions, please encourage our goan brothers and sisters to do well and rise up. Its not easy to compile, edit and put things together to present it to viewers. God bless!!
Wow, Dorina that was one of the best pieces of feedback we have received on this channel 🙂 Our objective of starting this channel was to document the recipes in detail for our future generations. I agree with you that providing these recipes is not an easy task. As you've rightly said it takes a lot of time & hours work. I'm grateful that you took the time to write a comment and provide encouraging feedback. This motivation is essential for us. Also RUclips judges if the videos are good when they see lots of likes, comments and shares that happen on our videos and then suggest these videos to other like minded people. So Dorina, thank you so much once again for your wonderful feedback & God Bless! 🙂
I will be trying this recipe. Your expiations are so clear and I like the way you do it step by step. Please let me know what time of mixer you used to grind the masala.
My name is Mary Ann Mendonca. Loved watching your videos wherein your way of explaining is very clear. Sir,bcan you please let ne know that the prawn balchao should be kept out for 15 days and then later on in the fridge. Am i right
Thank you so much Mary Ann for your wonderful feedback on our videos. Yes you need to keep the Balchao in a cool dry place for 10 to 15 days for it to mature as the spices and vinegar have to blend together. Then you can store it in the fridge for it to last longer 🙂 God Bless 🙏
Thank you so much Shama. We will be putting up a recipe soon for making dry Bombil pickle, it will also cover the dry Bombil fry recipe as we need to fry the Bombil before making the pickle.
Well made recipe 👍, except that the chillies could have been pre soaked for a couple of hours in the vinegar. Most of the Goan households do stock up on Balchão for the rainy days .
Gloria, If you don't have Goan Vinegar, apple Cider would be the best replacement. But if you don't have either then I guess red wine vinegar will be fine to use 🙂
names do not matter to me whether its prawns balchao or mole. The dish looks so good to me visually that I've decided to make the balchao this week. Now I'm confused, don’t know what to call it but I'm comfortable with the word balchao.
Sujon, since this is a pickle the prawns will be consumed over time hence the prawns need to be fried properly so that all the liquid dries out, otherwise there is a high chance for it to get spoiled 🙂
We'll Anthony if you do not think this is Authentic Goan Prawn Balchao then you can make your authentic way of Prawn Balchao. No issues! Have a nice day! 🙂
Anthony, in the traditional way small dried baby shrimps are dry roasted, then powdered and added in the masala. The taste is too strong for some people and they don't prefer it. The way I have shown is the way most Goans make it nowadays and this is the Authentic way. Same goes for Sorpotel, The traditional way is to use many different organs of the pig but nowadays people prefer to use only heart & liver along with the meat. Now you'll say that's not Authentic Sorpotel 😃
You know what. I just landed in Goa 2 days ago and the first thing i did was to buy those medium size prawns. I had the goan vinegar with me and the bright red chillies. I followed your recipe to the core and the result was amazing. It looks so good and tastes even better. Guys please try it out and if you feel something is missing, you could always give suggestions, please encourage our goan brothers and sisters to do well and rise up. Its not easy to compile, edit and put things together to present it to viewers. God bless!!
Wow, Dorina that was one of the best pieces of feedback we have received on this channel 🙂 Our objective of starting this channel was to document the recipes in detail for our future generations. I agree with you that providing these recipes is not an easy task. As you've rightly said it takes a lot of time & hours work. I'm grateful that you took the time to write a comment and provide encouraging feedback. This motivation is essential for us. Also RUclips judges if the videos are good when they see lots of likes, comments and shares that happen on our videos and then suggest these videos to other like minded people. So Dorina, thank you so much once again for your wonderful feedback & God Bless! 🙂
So simple yet temptingly delicious. Will definitely make this. 😋😋😋
Thank you so much Rondha for your lovely comment 🙂
My favourite food
Jacqueline, It's our family favourite too 😀
Wow one tangy/sweet yummy prawn pickle mouthwatering recipe sir....😋👌👍😋
Thank you so much Geet for your encouraging comments 🙂
Sooooooooo tempting will definitely prepare thanks for sharing 👍 n God Bless 🙌 ❤
You're welcome Linda & thank you so much for your encouraging words 🙂
👌👌👌👌👌👌
Thank you so much Vasanthi 🙂
Fabulous recipe
So tempting and delicious
Thank you so much Leander 🙂
Thankyou Laddy. Will try your recipe.
You're welcome Marisa & do let us know how it turns out 🙂
Mashallah Tabarkallah thank you for sharing 👍🏼👍🏼👍🏼🙏🙏
Wassafat, You're welcome 🙂
Thank you for your exclusive recepie
You're welcome Ursula & thank you so much for your lovely comment 🙂
Very tempting ...delicious...mouth watering .. thank you 👌😋
Thank you so much Josephine 🙂
Very delicious
Thank you so much Betty 😊
Hi Ladi
Very relishing rescipe 🦐 balacho
Thank you so much Jocyleen 🙂
God bless you all.n good receipy
Thank you so much Mary 😊
Awesome. Will try this out soon. Super se bhi uper👍
Loretta, Thank you so much for your wonderful comment 🙂
I will be trying this recipe. Your expiations are so clear and I like the way you do it step by step.
Please let me know what time of mixer you used to grind the masala.
Thank you so much Gloria for your kind words 🙂 We have a Preeti Mixer (Popular model) and we used the middle jar for this recipe.
Perfect
Thank you so much Martha 😊
Looks delicious 😋 will try ❤
Suzanne, thank you so much for your wonderful feedback 🙂
Tasty looking,...many tks...
Thank you so much Remise 😀
I am going to try it.
Dillon, Thank you so much 🙂
Nice we will try 👍💯❤️
Thank you so much Fatima 🙂
Very good I like it
Thank you so much Menina 🙂
delicious 👌
Thank you so much Maria 🙂
Very well explained
Venetia, Thank you so much 🙂
So wonderre ❤love from Goa 🏖🏝
Thank you so much Raja 🙂
My name is Mary Ann Mendonca. Loved watching your videos wherein your way of explaining is very clear. Sir,bcan you please let ne know that the prawn balchao should be kept out for 15 days and then later on in the fridge. Am i right
Thank you so much Mary Ann for your wonderful feedback on our videos. Yes you need to keep the Balchao in a cool dry place for 10 to 15 days for it to mature as the spices and vinegar have to blend together. Then you can store it in the fridge for it to last longer 🙂
God Bless 🙏
Thank you good explanation ❤
You're welcome Sharmini & do check out some of our other interesting recipes 🙂
Wow lovely.Explained so well.Thank you.Sir please teach us how to make dry bombil fry.
Thank you so much Shama. We will be putting up a recipe soon for making dry Bombil pickle, it will also cover the dry Bombil fry recipe as we need to fry the Bombil before making the pickle.
💯👌
Thank you so much Lavina 🙂
🎉
Joshey, Thank you so much 🙂
💕💕💕💕🥰🥰🥰🌹🌹🌹
Thank you so much Babu Mathew 🙂
We need macrel masala ❤pls upload
Raja, we have already uploaded Mackerel Recheado Masala fry 🙂 Link for the recipe is given below ⬇️
ruclips.net/video/886XfgmEuMg/видео.html
Narration is so clear
Thank you so much Richard 😊
Well made recipe 👍, except that the chillies could have been pre soaked for a couple of hours in the vinegar. Most of the Goan households do stock up on Balchão for the rainy days .
Nidhi, Thank you so much 🙂
U r super duper good
Thanks bro
You're welcome & thank you so much Veena 🙂
Can you use red wine vinegar instead of Goan vinegar or apple cider vinegar?
Gloria, If you don't have Goan Vinegar, apple Cider would be the best replacement. But if you don't have either then I guess red wine vinegar will be fine to use 🙂
Plz make pomfret rasiado thanks
Jacqueline, will definitely do it 🙂
names do not matter to me whether its prawns balchao or mole. The dish looks so good to me visually that I've decided to make the balchao this week. Now I'm confused, don’t know what to call it but I'm comfortable with the word balchao.
Dorina, a rose by any other name is still a rose. So just call it Balchao, and I'm sure you'll love it! It's delicious 😋
Instead of the 8 Kashmiri chillies how much Kashmiri chillie powder would you use?
Gloria, you can use around 4 teaspoons of Kashmiri Red Chillie powder. Check the taste and see if it is spicy or you can add more if required 🙂
How to make fish balchao shark❤
Constantino, will definitely look into it 🙂
Can u share the recipe for squids balchao. 🙏
Loretta, will definitely look into it 🙂
Loretta, will definitely look into it 🙂
Won't frying the prawns for 6-7 minutes make them tough?
Sujon, since this is a pickle the prawns will be consumed over time hence the prawns need to be fried properly so that all the liquid dries out, otherwise there is a high chance for it to get spoiled 🙂
I thought that this balchau is made with dried prawns(soda)?
Rima, Balchao is commonly made with Fresh Prawns. Some people do add dried prawns 🙂
for me this is like a prawns mole .
for balchow you need more onions
Rocky, what's the difference between Prawn Mole & Balchao???
I guess just the names are different but the recipe is the same.
Dorina, that's exactly my point!
Its called prawns Mol.
Thank you Amelia for bringing it to our attention 🙂
So dragging
Hi I am an Asli goemkar what you have shown is not at an authentic Goan prawn balchao. Goan balchao is different to what you have shown.
We'll Anthony if you do not think this is Authentic Goan Prawn Balchao then you can make your authentic way of Prawn Balchao. No issues! Have a nice day! 🙂
Show us your version of Goan balchao. The recipe show here is still good and yummy 😋
Anthony, in the traditional way small dried baby shrimps are dry roasted, then powdered and added in the masala. The taste is too strong for some people and they don't prefer it. The way I have shown is the way most Goans make it nowadays and this is the Authentic way. Same goes for Sorpotel, The traditional way is to use many different organs of the pig but nowadays people prefer to use only heart & liver along with the meat. Now you'll say that's not Authentic Sorpotel 😃
Thank you so much Sharon 😊
If Ladi’s prawn balchão is not authentic, can you please share your recipe. Thanks