HOW TO MAKE PRAWN BALCHA
BALCHAO has been described as "a fiery dish from GOA which is almost like a pickle." It is a spicy seafood in Goan Cuisine. First prawns are stir fried with salt and turmeric then added to a pickled curry sauce.
It is served hot accompanied by rice.This dish is a mixture of sweet, spice and sourness.The unique ingredient that makes the prawn more delectable is the vinegar.
This dish is mostly enjoyed in the rainy season.This dish made my family a fan of my cooking. First I try it from a book by Sanjeev Kapoor. And it's very tasty. Then I tried to make this recipe in my own version. Really it's yummy.
So please try this recipe at least once at your home. Please use the whole spices instead of packet masala for this recipe.
INGREDIENTS-
- Prawn - 500 gms (shelled and deveined)
- Onion - 2 (chopped)
- Tomato - 3(chopped)
- Ginger - 1/2 inch
- Garlic - 12 cloves
- Coconut - 3 tbsp
- Cumin Seeds - 1/2 tsp
- Mustard Seeds - 1/2 tsp
- Cinnamon - 1/2 inch
- Cloves - 2 nos
- Sugar - 1 tsp
- Oil - 3 tbsp
- Coriander Leaves - for garnishing
- Vinegar - 2 tbsp
- Red Chili - 2 to 3 nos.
- Salt to taste
- Turmeric Powder - 1/2 tsp
Heat 1 tbsp oil in a pan and saute the prawns for a minute with a little salt and 1/2 tsp turmeric powder. When the colour of the prawns changes in to pink, remove it and keep aside.
Make a paste of tomato,ginger, garlic, coconut, cumin seeds, mustard seeds, cinnamon, cloves with 1/2 cup of water. Keep aside.
Heat 2 tbsp oil in a kadhai. Fry the chopped onion till it looks golden brown. Add the tomato paste and fry for 3-4 minutes. When the oil separates from the masala , then add salt and vinegar. Fry for 2 minutes. Add sugar and 1/2 cup of water. When it starts to boil add prawns and cover the lid.Cook for 5 minutes in low flame. Garnish with coriander leaves.
Serve PRAWN BALCHAO with RICE or ROTI.
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