Prawn Balchao (Goan)

Prawn Balchao (Goan)

Ingredients

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 spoon

For storage

Oil 300 ml

For Balchao masala

Kashmiri Chillies 15- 20 pieces
Ginger (adrakh), chopped 1 table spoon
Garlic (lahsan), chopped 1 table spoon
Cumin seeds (Jeera) 1 tea spoon
Turmeric (Haldi) Powder 1/2 tea spoon
Tamarind (imli) pulp 2 table spoon
Vinegar (sirka) 1/4 cup

Instructions

  1. Clean and wash prawns.
  2. Heat little oil in a pan and saute 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 saute it for 1 minute.
  6. Add chopped onion, garlic and ginger in pan and saute 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 chilies and put the flame off.

Balchao Masala Preparation

  • 1. Take Kashmiri red chilies, 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.

Tip

  • 1. 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.
  • 2. Dried prawns can also be used for the preparation of this recipe.

Related Recipes

Mint Leafs