Best Prawn Balchao Recipes

Prawn Balchao (Goan Pickle-Style Hot Prawns) image

Provided by Tea Girl

Categories Curries

Time 40m

Yield 6 serving(s)

Number Of Ingredients 17

1 kg small to medium-sized prawns, uncooked (cleaned and de-veined)
4 tablespoons vegetable oil
2 large onions, chopped fine
3 large tomatoes, chopped fine
2 sprigs curry leaves
2 tablespoons garlic paste
1 tablespoon ginger paste
10 dried red chilies
2 teaspoons black peppercorns
1 tablespoon cumin seed
1 teaspoon turmeric powder
1 teaspoon mustard seeds
2 inches cinnamon sticks
10 cloves
2 tablespoons sugar
1/2 cup vinegar
salt

Steps:

Put the prawns in a large bowl and sprinkle salt on them. Keep aside.
Roast the chillies, cumin seeds, mustard seeds, peppercorns, turmeric, cloves and cinnamon till they begin to release their aroma.
Remove from heat and cool.
Grind the ginger, garlic and roasted spices into a smooth paste using the vinegar.
Heat the oil on a medium flame in a wok-style pan to medium-high heat.
Add the prawns and stir fry till opaque. Remove from the pan and keep warm.
In the same pan, fry the onions till light brown. Add the tomato and curry leaves and fry until the tomatoes are soft.
Now add the spice-vinegar paste, sugar and salt to taste and fry till the oil begins to separate.
Add the prawns to this sauce, mix well and cook for 2-3 minutes.
Serve with plain boiled rice and/or naan.

PRAWN BALCHAO image

Yield Serves 4

Number Of Ingredients 17

1-1/2 pounds medium-sized prawns (or shrimp)
16 ounce can diced tomatoes
1 teaspoon turmeric powder
10 peppercorns
8 garlic cloves
1 teaspoon cumin seeds
1/2 cup canola oil
2 medium diced red onions
1 tablespoon coriander seeds
8 dried red chillies (use less if you don't want it too spicy)
6 cloves
1-1/2 inch cinnamon stick
1 inch ginger
Salt to taste
1 cup ketchup
2 teaspoons white vinegar
1/2 cup chopped fresh cilantro

Steps:

Apply tumeric powder and salt to prawns and set aside. Grind coriander seeds, red chillies, cumin seeds, cloves, cinnamon peppercorn, garlic, ginger with a little water to a fine paste. Heat 1/4 cup oil in a skillet and fry the prawns till brown. Drain, cover and set aside. In the same skillet, add the remaining 1/4 cup oil and fry onions until they become soft. Add ground spice paste and fry until the mixture begins to give off a strong aroma and the oil begins to separate. Add the diced tomatoes to the mixture in the pan and fry for 5 mins. Add salt and fried prawns. Cover the pan and cook for 5 minutes. Then add tomato ketchup, mix well. Add white vinegar, mix well and cook for another five minutes. Garnish with cilantro. Serve hot with rice or crusty bread.