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Saturday, 15 November 2014

Prawn Balchao - Goan Style

       
           Prawn Balchao is a very popular Goan recipe from the coastal regions. It is usually had either with rice or pav (bread). It is very spicy and the use of vinegar, sugar, red chili powder and pepper powder gives this dish a very fiery and a tangy tasty. 

          I have used instant spice powder, but you can go ahead and dry roast the spices on a tawa and grind them. The use of prawn paste is optional, but if used, gives this dish an intense flavour. So go ahead and try this yummy dish by following a step by step method with pictures.





  • 500 gms prawns, shelled & deveined
  • 1 tsp. garam masala powder
  • 1 tsp. black pepper powder
  • 1 tsp. roasted cumin powder
  • 1 tsp. kashmiri red chili powder
  • 1 tsp. prawn paste (opt)
  • 1/4 cup vinegar
  • 1/2 tsp. tamarind paste
  • 2-3 onions, chopped
  • 1 tbsp. ginger-garlic paste
  • 1 tsp. tomato paste / 2 tomatoes, chopped
  • 1 sprig curry leaves
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. sugar
  • 3-4 tbsp. oil
  • 1 tsp. coriander leaves





          Make a paste of garam masala powder, pepper powder, cumin powder, red chili powder, prawn paste, vinegar, tomato paste, turmeric powder and tamarind paste with 1/2  cup water. keep aside.

          Heat 1 tbsp. oil in a non-stick pan and saute the prawns for a minute till they turn pink. Remove and keep aside. Add the remaining oil and saute the onion and the curry leaves till light brown.

          Now add the ginger-garlic paste and the prepared paste and saute on low flame till oil separates from the sides of the pan.

          Add the prawns, salt, sugar and 1/2 cup water and cook, covered on a low to med. flame till dry. Serve, garnished with coriander leaves.




                  Heat 1 tbsp. oil in a non-stick pan and saute the prawns for a minute till they
                  turn pink. Remove and keep aside. 





                Heat the remaining oil & saute the onion and the curry leaves till light brown.




                                Now add the ginger-garlic paste....



                 and the prepared paste and saute on low flame till oil separates from the 
                 sides of the pan.






                               Add the prawns, salt, sugar and 1/2 cup water and cook, 




                                covered on a low to med. flame till dry. 



                               Serve, garnished with coriander leaves.













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