Traditionally balchão is a tangy prawn pickle. This is my grandmother Angelica D’Lima’s recipe which my mother had to coax out of the old lady’s long serving maid and confidante. Her balchão was legendary in the village of Aldona where she lived and she shared the recipe with no one. Read more about Karen Anand’s family traditions here.  Recipe: Prawn Balchão Serves: 6 Ingredients1 kg raw medium white prawns, cleaned and de-veined (about 40 pieces)2 tbsp salt4 cups oil6 inches ginger, chopped2 medium onions, finely chopped25 cloves garlic, chopped½ cup sugar1 cup natural vinegar (toddy/coconut/malt)2 tbsp dried prawns, roasted and powdered4-6 green chillies slit lengthwise Masala (ground to a fine paste)30 dry red Kashmiri chillies (washed well)1 tsp cumin seeds2 tsp turmeric powder1 tsp whole black pepper*1 cup toddy or malt vinegar MethodMix the prawns with the salt and keep aside for 20 minutes. This will draw out any excess water. Drain and pat dry. Heat half the oil and fry the prawns for 3-4 minutes only. Keep aside. Heat the remaining oil in a big cooking pot.  Fry onions, …