Prawn Balchao | Sweet, Salty, Sour and Spicy Goan Pickle | Kravings

[@dsouzaangelo]

Thanks for sharing, it's on my hit list! 😋😋😋

[@KravingsFoodAdventures]

It's so good! xo

[@PfefferNusse-vr4yo]

@@KravingsFoodAdventures Great channel and recipe........thanks for the whole written down recipe......Good luck and Deo borem korum

[@waynerodrigues516]

Wow, thanks Karen, will def try this out for Christmas.

[@KravingsFoodAdventures]

Hope you like it!

[@KravingsFoodAdventures]

PLEASE consider voting for me, only 6 hrs left in the contest - favchef.com/2024/karen-ahmed

[@kimrodrigues1213]

Hi there - thanks for the recipe and for the detailed instrictions. I have acouple questions 1) can this recipe be doubled? 2) how long can this be kept in the fridge?

[@KravingsFoodAdventures]

Hi there - it certainly can be doubled. It can last in the fridge for months!

[@kimrodrigues1213]

Thank you! I tried this and it was a huge hit with my family. I appreciate the written instructions and video.

[@jaikumarvenkatchari3838]

Like your recipe, especially the fact that you mention the weight of ingredients in 'grams' rather than inches. Way more professional. I note that you have not used any cinnamon,cloves and curry leaves. Was this an oversight by any chance?

[@KravingsFoodAdventures]

Hi there ....not an oversight ... love those ingredients, but just keeping this traditional!

[@nataliehelferty1438]

This is taken by East Indians here from Native American Indians. Kishmiri is from God created Food in 1975. Goan is Going as God Made Name. LOL We as Native American Indians have the best spices.

[@KravingsFoodAdventures]

I'm sure you have amazing spices. I don't know how Balchao originated, but if it comes from you, thank you!