An extremely delicious prawn recipe, prawn balchaon is a Goan dish packed with aromatic flavours. Prawns cooked in a red masaledaar paste, onions and some Goan feni makes this dish an absolute favourite as a main dish for any dinner party.
Most of the Goan recipes will have the same masala ingredients, the colour differs for each recipe, but the mother sauce of Goan recipe includes, byadagi chili, giner-garlic, pepper, cumin, coriander seeds, cinnamon, cloves, toddy vinegar, turmeric powder and salt. In the case of vindaloo recipe, which have dark red colour. And not to forget to add grated coconuts in fish gravy.
LETS GET COOKING:
Prawn Balchao
Course : Appetizer
Cuisine : Indian
Prep time : 10 minutes
Process time : 10 minutes
Total time : 20 minutes
Ingredients:
Prawns - 1/2 cup
Byadagi chili - 5
Ginger - 1/2 inch
Garlic - 5
Pepper - 1 tsp
cumin - 1 tsp
Coriander seeds - 1 tsp
Cinnamon -1/2 inch
Cloves - 3
Toddy vinegar - 2 tsp
Turmeric powder - 1 tsp
Salt - 1 tsp
Oil - 2 tsp
Instructions:
Wash and devein the prawns
In a mixer, add byadagi chili,ginger-garlic, pepper, cumin, coriander seeds, cinnamon and cloves
Add turmeric powder and salt
Pour the toddy vinegar and grind to smooth paste, NEVER USE WATER, use vinegar if needed
In a pan, add oil, fry prawns with salt and turmeric powder, fry until water evaporates from it
Then add the goan masala into it and give a mix
Cook until the moisture evaporates from the masala
Cool down and store in air tight container
It will last for 1 week at room temperature or refrigerator for 1 month.
Pictorial :
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