Prawns Balchao
Introduced into Goa by the Catholic Portuguese, Prawn Balchao is as vibrant as the sun-soaked beaches of its origin. Legend has it that the recipe was crafted by a feisty Goan grandmother who, tired of the usual culinary routine, decided to ignite her kitchen with a burst of flavours. In her coastal kitchen, She blended the tangy tamarind, fiery red chillies, and flavourful aromatic spices. This magical concoction was poured over fresh, succulent prawns, creating a taste echoing through generations. Let the aromas take you on a journey, and whip it out whenever you or your guests yearn for the beach. Serve with plain boiled rice or bhakri for a tingle of Goan heaven!
"Tangy, red-hot pickled prawns"
"Tangy, red-hot pickled prawns"
Prep Time
20 mins
Cook Time
15 mins
Serving Size
2
Ingredients
- 1 kg Prawns, deveined
- 2 Onions, finely chopped
- 2 Tomatoes, ripe
- 2 sprig Curry leaves
- 2 tablespoons Ginger garlic paste
- 15 Dry Red Chillies
- 2 teaspoons Whole Black Peppercorns
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Mustard seeds
- 1-inch Cinnamon Stick (Dalchini)
- 6 Cloves (Laung)
- 2 tablespoons Sugar
- 1/2 Vinegar
- Salt, to taste
- Rice Bran Oil, as required
Method
- Clean the prawns under running water and strain them out.
- Add a pinch of salt and turmeric powder, mix well, and set aside Mix the spices along with ginger, garlic, and vinegar and grind into
a smooth paste. - In a microwave-safe glass bowl, heat some oil, add the chopped
onions and heat this mixture at 100% micro power level for 05 mins. - Add the chopped tomatoes and curry leaves, and heat this
the mixture at 100% micro power level for 05 min - So, all the water evaporates and the mixture turns mushy, leaving
oil at the sides. - Add the prawns along with the sugar, check for spice levels and
adjust accordingly. - Heat this mixture at 100% micropower level for 05 mins so 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
