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Prawn Balchao

User Rating 5 Star Rating (3 Reviews)

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This fiery dish from Goa (in coastal western India) is almost like a pickle! Do as the Goans do and serve it with hot plain boiled rice.

Ingredients:

  • 1 kg small to medium-sized prawns (cleaned and deveined)
  • 4 tbsps vegetable/ canola/ sunflower cooking oil
  • 2 large onions chopped fine
  • 3 large tomatoes chopped fine
  • 2 tbsps garlic paste
  • 1 tbsp ginger paste
  • 10-12 dry red chillies
  • 1 tbsp cumin seeds
  • 1 tsp mustard seeds
  • 2" stick of cinnamon
  • 8-10 cloves
  • 2 tbsps sugar
  • 1/2 cup vinegar
  • Salt to taste

Preparation:

  • Put the prawns in a large bowl and sprinkle salt on them. Keep aside.
  • Roast the dry red chillies, cumin seeds, mustard seeds, cloves and cinnamon till they begin to release their aroma. Take off from the fire and cool.
  • Grind the ginger, garlic and roasted spices into a smooth paste using the vinegar.
  • Heat the oil on a medium flame in a wok-style pan. Add the prawns and stir fry till opaque. Remove from the pan and keep aside.
  • In the same pan, fry the onions till light brown. Add the tomato and fry till soft.
  • Now add the spice-vinegar paste, sugar and salt to taste and fry till the oil begins to separate from the masala.
  • Add the prawns to this masala, mix well and cook for 2-3 minutes.
  • Serve with piping hot, plain boiled rice.
User Reviews

Reviews for this section have been closed.

 5 out of 5
Yummy!!!!!!!!!!!!!!!!!, Member Vinithasrijai

I made prawn balchao, as a side dish for a party and all the guests loved it . While grinding the masala i added few peppercorns and few corriander seeds too. Thanks for this recipe.

28 out of 29 people found this helpful.

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