Sunday, 11 November 2012

Prawn Balchao

This spicy, sweet and tangy gravy is from goa.

Ingredients required

For the masala
  • 1 tsp jeera
  • 1 tsp peppercorn
  • 8-10 red chillies
  • 1/2 tsp dhanya
  • 1 tsp vinegar/lime juice
  • 1 tsp sugar
  • 1 tsp salt
  • 1/2 tsp turmeric powder
  • 2-inch piece of ginger
  • 8 garlic cloves
Other ingredients
  • 1/2 kg prawns, deshelled, deveined and cleaned
  • 4 tsp oil
  • 2 medium-sized onions chopped finely
  • 2 medium-sized tomatos chopped finely
  • few curry leaves
  • 1 tsp ginger-garlic paste
  • 1 tsp saunf (sombu)
  • 1 green chilli slit or chopped into fine pieces


Finely grind all ingredients under masala
Marinate cleaned prawns with this masala for half an hour, then cook slowly in kadaai.

In an alternate pan, temper with oil, saunf, curry leaves and green chilli finely chopped.  When done, add onions and cook till they turn soft and transculent.  Add ginger-garlic paste

Add tomatos and cook till they turn soft or mushy

Now, add this masala into pan where prawns and masala are getting cooked.  Cook till prawns are done and serve garnished with coriander leaves

Prawn balchao goes great with rice or roti

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