Saturday, June 13, 2015

Prawn Balchao

While looking out for a unique prawn recipe, I came across this Goan dish which was not only easy to cook but was also unique in its flavour quotient. My family simply loved it. Though the dish is little spicy, you can adjust its taste as per your requirement. So, here is the recipe for you:


Prawns - de-veined and cleaned. Marinade with salt and turmeric and keep them aside.
1 large finely chopped onion
1 medium chopped tomato

Coriander leaves for garnishing

For the Balchao Masala:

1/2 tsp turmeric powder
5 to 6 Kashmiri Red Chilies
1 inch Ginger
6 flakes of Garlic
1 and 1/2 a teaspoon of Cumin seeds
1 tsp Coriander seeds
1/2 tsp mustard seeds
Vinegar - 1 cup
Vegetable oil for cooking


  • Heat 1 tbsp of vegetable oil in a pan. Add mustard seeds and wait until they start popping. Now add the red chillies, coriander and cumin seeds, ginger and garlic. Stir for a minute or until the ginger has softened a bit.
  • Now add rest of the ingredients of balchao masala (cloves, cinnamon). Stir well. Remove from heat and let it cool. Blend this mixture to a smooth paste using vinegar and keep aside.
  • In a heavy bottomed pan, take 3 tbsp of vegetable oil (or as per your oil quotient) and let it heat. Fry the prawns to get a light pinkish colour. Remove the prawns and then add the chopped onions and cook on high flame till the onion becomes translucent.
  • Now add the chopped tomatoes and cook well.
  • Next comes the addition of Balchao Masala that we had already prepared. Cook all the ingredients till the oil starts separating on top. Add salt as required.
  • Finally add the prawns and reduce the flame. Cover cook for 3 to 4 minutes. If the masala starts sticking to the pan, sprinkle little water and then cover cook.
  • Remove the cover and cook on high flame for 1 minute.
  • Prawn Balchao is now ready to be served with steaming hot rice or Naan.

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