Prawn Balchao (Goan)


Small Prawns 2 cups
Onions (payaz), finely chopped 1 cup
Ginger (Adrakh) cut into julian 1 tea spoon
Garlic (lahsan) finely chopped 1 tea spoon
Green Chillies (hari mirch), slit 2 pieces
Curry leaves (curry patta) 8-10 leaves
Oil 4 table spoons

Ingredients for storage

Oil 300 ml

Ingredients for Balchao Masala

Kashmiri Chillies 15- 20 pieces
Ginger (adrakh), chopped 1 table spoon
Garlic (lahsan), chopped 1table spoon
Cumin seeds (Jeera) 1 tea spoon
Turmeric (Haldi) Powder ½ tea spoon
Tamarind (imli) pulp 2 table spoons
Vinegar (sirka) ¼ Cup


  • 1. Clean and wash prawns.
  • 2. Heat little oil in a pan and sauté the prawns for a while.
  • 3. Remove it from flame and grind it in coarse paste in a blender. (You can also chop prawns into small pieces).
  • 4. Meanwhile, chop the onions, ginger and garlic.
  • 5. Now again heat a good amount of oil in a pan. Add curry leaves and sauté it for 1 minute.
  • 6. Add chopped onion, garlic and ginger in pan and sauté it for sometimes.
  • 7. When onion becomes little brown, add the balchao masala and let it cook for sometimes.
  • 8. Once it is done, add prawns and let it cook for 5-7 minutes.
  • 9. Now add some split green chillies and put the flame off.

Balchao Masala Preparation

  • 1. Take Kashmiri red chillies, turmeric powder, ginger, garlic, cumin and tamarind pulp in a grinder jar, and grind the mixture to a smooth paste.
  • 2. Once blended well add vinegar and keep it aside.


  • If you are going to consume the Balchao immediately you can use less oil.
  • If you want to preserve it for a long time add more oil for preservation. The oil should float on the surface of the content.
  • Dried prawns can also be used for the preparation of this

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