Prawns Balchao

Tangy, red-hot pickled prawns

Prep Time 20 min
Cook Time 15 min
Serving Size 2
Recipe Type Microwave Oven

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!

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

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