Prawn Balchao Recipe - 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

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 Grilled Prawns In Vodka Sauce , Prawn Makhni , Chinese Popcorn Prawns , Asian Prawn Curry . You can also find more Main Course_Seafood recipes like Pomfret Vevichaathu, Sorse Maach, Meen Nirappiyathu, Garlic Prawns. Or try out these recipes from Goan Cuisine like Baked Tamarind Basa, Pomfret Ambotik, Tandoori Shrimps, Yeral Thokku.

Prawn Balchao Recipe - How to make Prawn Balchao

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Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • 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.

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