Name: Goan Prawn Balchao Curry recipe by Anjana Rao at BetterButter
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 4
Ingredients: 500 gms prawns; 2 medium sized onions finely chopped; 1tsp chopped garlic; 1tsp Sugar; 2tbsp oil; 1 Cup water; For Balchao Masala:; 10 to 12 Kashmiri red chillies; 1/4th cup vinegar (sirca); 1 whole garlic or 10 -12 cloves of garlic (Lehsun); 1tsp Cumin seeds (jeera); 1tsp mustard seeds (optional); ½tsp turmeric powder (haldi); 5 cloves (laung); 2” piece of cinnamon stick (dalchini); 4-5 black peppercorns; 2tsp tamarind piece (Imli); Salt to taste

ABOUT Goan Prawn Balchao Curry RECIPE

Prawn Balchao is a spicy and extremely flavorful Goan seafood preparation. It is often prepared using fish, prawns or pork. Prawn balchao was in my bucket list for the longest time. Finally today was the day when I decided to prepare ‘prawn balchao’. Instead of preparing it as pickle, I prepared it like a prawn curry to have it with white rice for dinner.

Ingredients Serving: 4

500 gms prawns
2 medium sized onions finely chopped
1tsp chopped garlic
1tsp Sugar
2tbsp oil
1 Cup water
For Balchao Masala:
10 to 12 Kashmiri red chillies
1/4th cup vinegar (sirca)
1 whole garlic or 10 -12 cloves of garlic (Lehsun)
1tsp Cumin seeds (jeera)
1tsp mustard seeds (optional)
½tsp turmeric powder (haldi)
5 cloves (laung)
2” piece of cinnamon stick (dalchini)
4-5 black peppercorns
2tsp tamarind piece (Imli)
Salt to taste

Instructions

Preparation:
For Balchao Paste-
Soak Kashmiri red chillis in the vinegar for 30 minutes.
Dry roast cloves, cinnamon stick and black peppercorns.
Grind soaked Kashmiri red chillis, garlic, tamarind paste, cumin seeds, mustard seeds, black peppercorns, cinnamon stick, cloves, turmeric powder and salt to a smooth paste.
Method:
Heat oil in a pan and sauté prawns for 2 minutes and keep them aside.
Fry chopped onions and garlic until brown in the same oil to retain the flavor.
Add the balchao paste and cook well for 3 to 4 minutes.
Add water and adjust the consistency of the gravy to your liking and cook till oil floats on top the gravy.
Add little sugar to balance the acidity of the gravy.
Now add the sautéed prawns and continue to cook for another 5minutes or till the prawns are done (Do not overcook prawns as they turn rubbery).
Serve hot with white rice.

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