Prawn Balchao Recipes

PRAWN BALCHAO RECIPE

Steps:

• To begin making the Prawn Balchao recipe, in a large bowl, clean the prawns under running water, strain it out.
• Add a pinch of salt and turmeric powder, mix well and set aside. This step will basically remove the typical sea food odour from the prawns.
• In a wok dry roast - chillies, pepper, cumin, mustard, cloves and cinnamon.
• Grind the roasted mix of spices along with ginger, garlic and the vinegar into a smooth paste.
• In another wok/kadhai heat some oil, add the chopped onions and cook till golden brown.
• Add the chopped tomatoes and curry leaves, cook till all the water evaporates and the mixture turns all mushy leaving oil at the sides.
• Add the spice mixture and cook till the raw smell disappears.
• Add the prawns along with the sugar, check for spice levels and adjust accordingly.
• Cook till the water left by the prawns evaporates and the mixture turns into a thick gravy like consistency.
• Serve hot Prawn Balchao with any roti or simple rice of your choice with a nice tall glass of chilled beer.

GOAN PRAWN BALCHãO

Steps:

• Gather the ingredients.
• Put the prawns in a large bowl and sprinkle salt on them. Set them aside.
• Using a dry pan over medium heat, toast the dried red chiles, cumin seeds, mustard seeds , cloves, and cinnamon until they begin to release their aroma. Take off from the heat and cool.
• Grind the ginger, garlic, and toasted spices into a smooth paste using the vinegar. You can do this with a small food processor or a mortar and pestle.
• Heat the oil on a medium flame in a wok -style pan or similar pan. Add the prawns and stir fry until opaque. Remove from the pan and set them aside.
• In the same pan, fry the onions until they are light brown. Add the tomato and fry until soft.
• Now add the spice-vinegar paste, sugar, and salt to taste. Fry until the oil begins to separate from the spice mixture.
• Add the prawns to this spice mixture, mix well and cook for 2 to 3 minutes. Serve with hot basmati rice.

PRAWN BALCHAO (GOAN PICKLE-STYLE HOT PRAWNS)

Steps:

• Put the prawns in a large bowl and sprinkle salt on them. Keep aside.
• Roast the chillies, cumin seeds, mustard seeds, peppercorns, turmeric, cloves and cinnamon till they begin to release their aroma.
• Remove from heat 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 to medium-high heat.
• Add the prawns and stir fry till opaque. Remove from the pan and keep warm.
• In the same pan, fry the onions till light brown. Add the tomato and curry leaves and fry until the tomatoes are soft.
• Now add the spice-vinegar paste, sugar and salt to taste and fry till the oil begins to separate.
• Add the prawns to this sauce, mix well and cook for 2-3 minutes.
• Serve with plain boiled rice and/or naan.

PRAWN BALCHAO

Steps:

• Apply tumeric powder and salt to prawns and set aside. Grind coriander seeds, red chillies, cumin seeds, cloves, cinnamon peppercorn, garlic, ginger with a little water to a fine paste. Heat 1/4 cup oil in a skillet and fry the prawns till brown. Drain, cover and set aside. In the same skillet, add the remaining 1/4 cup oil and fry onions until they become soft. Add ground spice paste and fry until the mixture begins to give off a strong aroma and the oil begins to separate. Add the diced tomatoes to the mixture in the pan and fry for 5 mins. Add salt and fried prawns. Cover the pan and cook for 5 minutes. Then add tomato ketchup, mix well. Add white vinegar, mix well and cook for another five minutes. Garnish with cilantro. Serve hot with rice or crusty bread.