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Special Prawn Balchao

Recipe by
Total Time:
30-45 minutes
Serves:2
Rated 4.5 based on 100 votes
4.5
Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Prawn Recipes from Bawarchi.com

A popular recipe of the Goan cuisine, this spicy and tangy pickle is all that you need for hot,steamed rice. Prawn Balchao is a finely sauteed chutney or side dish made with fresh juicy prawns. 

The prawn pieces are mixed with hot spices like mustard seeds, coriander, ginger, garlic, cloves and a masala paste.

Take a look at more Pickles-Chutneys Recipes. You may also want to try Healthy Punjabi Keri ka Achaar, Best Plain Punjabi Keri ka Achaar, Easy Punjabi Mix Pickle

Rate This Recipe
4.5

Ingredients

  • 200 gms - Prawns, cut in pieces.
  • 1 tbsp - Vinegar.
  • 4 - Dry red chillies.
  • 1 tsp - Coriander/Dhania.
  • 1/2 tsp - Mustard Seeds.
  • 4 - Cloves.
  • 2 pieces - Cinnamon.
  • 1 Inch - Ginger.
  • 4 Cloves - Garlic.
  • 3 - Onions, minced.
  • 1/2 cup - Cooking oil.
  • 2 - tomatoes, chopped.
  • Sugar to taste.
  • Salt to taste.

How to Make

  • Put the prawns in a large bowl and sprinkle salt on them. Keep aside.
  • Roast the dry red chillies, cumin seeds, mustard seeds, cloves and cinnamon till they begin to release their aroma.
  • Take off from the fire 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.
  • Add the prawns and stir fry till opaque. Remove from the pan and keep aside.
  • In the same pan, fry the onions till light brown. Add the tomato and fry till soft.
  • Now add the spice-vinegar paste, sugar and salt to taste and fry till the oil begins to separate from the masala.
  • Add the prawns to this masala, mix well and cook for 2-3 mins.
  • Serve with piping hot, plain boiled rice.