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Prawn Balchao with sweet oil Recipe

Prawn Balchao with sweet oil is a popular Indian Pickles and Chutneys
Author :
 
On :
Thursday, 21 April, 2016
Category :
Non-Vegetarian Recipe
Course :
Pickles and Chutneys Recipe
Cuisine :
Indian Recipe
Technique :
Pickled Recipe
Difficulty :
Medium
Preparation Time :
12 hours
Servings :
Serves 10
RATINGs :
Rated 3 based on 100 votes
3

Ingredients

  • 1/2 Bottle - Vinegar.
  • 200 gms - Dried prawns, soaked.
  • 50 gms - Dry red chillies.
  • 50 gms - Garlic.
  • 50 gms - Ginger.
  • 1/2 Bottle - Sweet oil.
  • 1 Bunch - Curry Leaves.
  • 200 gms - tomatoes.
  • 50 gms - Sugar.
  • Salt to taste.
  • How to Make Prawn Balchao with sweet oil:

    1. Shell and soak the prawns overnight in vinegar.
    2. The next morning, remove them from the vinegar and mince them.
    3. Grind coarsely the chillies, garlic and ginger with vinegar.
    4. Temper curry leaves in hot oil. Remove from heat and add in the ground masala.
    5. Add peeled tomatoes, cut into pieces, masala water, vinegar (leaving one cup of vinegar in the bottle), and salt to taste.
    6. Keep the vessel on the fire.
    7. Cook well till the oil floats to the top and the tomatoes are well cooked.
    8. Then add the minced prawns, sugar and a cup of vinegar.
    9. Stir and cook for 20 mins.
    10. Cool and bottle the pickle.





     

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