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
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 Lemon Steamed Fish, Thai Red Curry, Mackerel Masala, Malvani Fish Curry.
Prawn Balchao Recipe Card
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.
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