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Prawns BalchaoPrawns balchao is a Goan food, hot and spicy, with thick gravy. You can reduce the quantity of chilies and avoid capsicum to make it less hot. Ingredients we will require to make this recipe : Medium sized prawns : . . . . . . . . . . 500 grams Onions (pyaj) : . . . . . . . . . . . . . . . . one or two Tomatoes (tamater) : . . . . . . . . . . . . . . . . two Capsicum (simla mirchi) : . . . . . . . . . . . . . . 1/2 Ginger garlic paste (adrak lasoon) : 2 table spoon Dry red chilies (lal mirchi) : . . . . . . . . . . . 5 to 6 Cumin seed (jeera) : . . . . . . . . . 1 1/2 tea spoon Mustard seed (rai) : . . . . . . . . . . . . 1 tea spoon Cinnamon (dalchini) : . . . . . . . . . . . . . . . 1 inch Cloves (lavang) : . . . . . . . . . . . . . . . . . . 4 to 5 Black pepper (kali mirchi) : . . . . . . . . . . . 6 to 8 Sugar (shakkar) : . . . . . . . . . . . . 1 table spoon Vinegar : . . . . . . . . . . . . . . . . . . . . . . 1/4 cup Lemon juice (nimbu) : . . . . . . . . . 1 table spoon Oil (tel) : . . . . . . . . . . . . . . . . . . . . . 1/3 cup Salt (namak) as per your taste Method of making prawns balchao: De-vein prawns and mix lemon juice and salt. Keep it aside for ten minutes. Roast dry red chilies, cumin seed, mustard seed, cinnamon, clove and black pepper in a pan. Grind this roasted ingredients with ginger garlic paste and vinegar to make vinegar spice paste. Heat oil and fry finely chopped onion till it is just transparent. Add long cut capsicum and fry for a minute. Add chopped tomatoes and vinegar spice paste and cook for one to two minutes. Add prawns and sugar and mix it well. Cook till prawns are done. Serve prawns balchao with steamed rice. Also try this recipe - Prawns Biryani Return back to Home Page from Prawns balchao
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