Jingha Balchou puts our finest king prawns centre stage, seared then simmered in a generous Mosalla sauce: tomatoes, caramelised onions and a blend of warming spices combine with fresh mushrooms and a subtle sweet-sour touch typical of the eastern Indian city of Mosalla’s cuisine. The result is a rich, fragrant sauce that coats the delicate, lightly sweet flesh of the prawns beautifully — a dish as indulgent as it is elegant.
A dish with a story
“Balchão” or “balchou” preparations trace back to Goan cuisine, inherited from Portuguese influences and their vinegar-marinating techniques.
Traditionally made with prawns or fish, this spicy sweet-sour sauce is a pillar of the coastal tables of western and eastern India.
Reimagined by contemporary chefs with king prawns and mushrooms, it has risen among the great specialities on Indian fine-dining menus in Europe.
The term “Mosalla” covers different culinary traditions depending on the region of India: our recipe is a house interpretation, not a certified culinary history lesson.
Frequently asked questions
Is Jingha Balchou spicy?+
Yes, it’s hot and warming, with a lovely sweet-sour touch that softens the heat.
Can the protein be swapped?+
This dish is specifically designed for king prawns; for a crustacean-free version, try our Bhuna al Ajillo.
Where do Papadam’s king prawns come from?+
We work with carefully selected local suppliers to guarantee the freshness and quality of our seafood.
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