Prawn Balchao with sweet oil

Recipe by
Total Time:
12.5 hours
Serves: 10
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Pickled Recipe
Difficulty: Medium

Take a look at more Pickles-Chutneys Recipes. You may also want to try Dudhi (Bottlegourd) Peel Chutney, Banana Chutney, Sweet and Sour Ginger Sambal , Sambal Belacan

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  • 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

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