How to make Prawn Balchao - A popular Goan dish.

This recipe is from the book Konkan Cookbook.

Main Ingredients : Prawns (medium) (मध्यम आकार के प्रॉन्स), Dried red chillies (सूखी लाल मिर्च )

Cuisine : Goan

Course : Main Course Seafood

Prawn Balchao Recipe Card

Prawn Balchao
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Hindi: jhinga
Favourite seafood? Prawns, prawns and more of prawns. A wide variety of small crustaceans, tiny relatives of the lobster, are known as prawns. Prawns are normally translucent when raw but get their distinctive pink or red colour on being cooked. one word of caution – if buying unpeeled prawns, smell for freshness and look for bright, shiny shells that have some spring left in them.

For more recipes related to Prawn Balchao checkout Prawn Ambotik, Grilled Prawns with Burnt Kiwi Chutney, Karwari Prawn Curry, Malwani Prawns . You can also find more Main Course Seafood recipes like Prawn Makhni, Fish Cake Salad, Grilled Fish with Creole Sauce, Bombilache Humman.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Prawn Balchao Recipe

  • Prawns (medium) shelled and headless 600 grams

  • Dried red chillies 12-15

  • Ginger roughly chopped 2 inch piece

  • Garlic roughly chopped 15-20 cloves

  • Cumin seeds 1 teaspoon

  • Salt to taste

  • Cloves 10-12

  • Cinnamon 2 inch stick

  • Mustard seeds 1 teaspoon

  • Malt vinegar 1 cup

  • Oil 3/4 cup

  • Onions finely chopped 2 large

  • Tomatoes chopped 4 large

  • Sugar 2 tablespoons

Method

Step 1

De-vein the prawns. Wash thoroughly and remove excess water. Add salt and keep aside. Grind the ginger, garlic, cumin seeds, red chillies, cloves, cinnamon and mustard seeds along with vinegar into a fine paste.

Step 2

Heat the oil in a non stick pan and sauté the prawns till all the moisture dries up. Drain the prawns and set aside. In the same oil sauté the onions till they turn soft and light brown.

Step 3

Add the tomatoes and sauté on high heat till they turn pulpy and the oil surfaces. Add the ground masala and sauté for two to three minutes. Add the prawns and sugar.

Step 4

Check the seasoning and cook on low heat for five to seven minutes more or till the oil leaves the masala. Serve hot with pav or boiled rice.