Prawn Balchao Recipe
Goa is a total bliss when it comes to sea food lovers. Most restaurants get their fresh catch every day, which gets showcased right at their entrance. Customers are free to pick and choose from the display, that later gets served at their dinner table. One such dish which I always relish at my favourite restaurant in Goa is the Prawn Balchao. My colleagues love the prawn masala used in this one as the dish is a mixture of sweet, spice and sourness. The unique ingredient that makes the prawn even more delectable is the Goan Toddy Vinegar - one can get this in the Saturday Mapusa Market.
Its like the Mecca for all the spices, fresh smoked sausages and pastes that the Goans use in their day to day cooking. There are many variations to this dish, some make it like a semi gravy similar to how this recipe does while others pickle the prawn. But the taste pretty much remains the same no matter the type of preparation, although the later one is more tangier due to the pickling process.
Serve hot Prawn Balchao with phulka or simple rice of your choice with a nice tall glass of chilled beer.
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- 1 kg Prawns , de-veined
- 2 Onions , finely chopped
- 2 Tomatoes , ripe
- 2 sprig Curry leaves
- 2 tablespoons Ginger Garlic Paste
- 15 Dry red chillies
- 2 teaspoon Whole Black Peppercorns
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Mustard seeds
- 1 inch Cinnamon Stick (Dalchini)
- 6 Cloves (Laung)
- 2 tablespoons Sugar
- 1/2 Vinegar
- Salt , to taste
- Cooking oil , as required
How to make Prawn Balchao Recipe
To begin making the Prawn Balchao recipe, in a large bowl, clean the prawns under running water, strain it out.
Add a pinch of salt and turmeric powder, mix well and set aside. This step will basically remove the typical sea food odour from the prawns.
In a wok dry roast - chillies, pepper, cumin, mustard, cloves and cinnamon.
Grind the roasted mix of spices along with ginger, garlic and the vinegar into a smooth paste.
In another wok/kadhai heat some oil, add the chopped onions and cook till golden brown.
Add the chopped tomatoes and curry leaves, cook till all the water evaporates and the mixture turns all mushy leaving oil at the sides.
Add the spice mixture and cook till the raw smell disappears.
Add the prawns along with the sugar, check for spice levels and adjust accordingly.
Cook till the water left by the prawns evaporates and the mixture turns into a thick gravy like consistency.
Serve hot Prawn Balchao with any roti or simple rice of your choice with a nice tall glass of chilled beer.
Hello there, I'm Jyothi Varne from Bangalore and I share my recipes on Flavor Flame Fusion. My blog primarily revolves around non-traditional Indian recipes to baking delights, Continental food and restaurant reviews. I'm a true blue home cook and enjoy being a baker. Love experimenting in my kitchen and trying out recipes handed down through generations in my huge joint family to any random dish from a cook book, with my own twist Browse through the recipes using Labels on the left panel Like it, try it, make it and Enjoy! Bon Appetite