How to make Prawn Balchao - SK Khazana -

A very popular Goan dish – prawns cooked in a spicy and flavourful masala

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Prawns (medium) (मध्यम आकार के प्रॉन्स), Salt (नमक)

Cuisine : Goan

Course : Pickles, Jams and Chutneys

advertisement

For more recipes related to Prawn Balchao - SK Khazana checkout Dried Prawn Chutney. You can also find more Pickles, Jams and Chutneys recipes like Coconut chutney Avocado Red Pepper Salsa Roasted Pepper Chutney Apricot Chutney

Prawn Balchao - SK Khazana

Prawn Balchao - SK Khazana Recipe Card

Print

Hindi: jhinga
Favourite seafood? Prawns, prawns and more of prawns. A wide variety of small crustaceans, tiny relatives of the lobster, are known as prawns. Prawns are normally translucent when raw but get their distinctive pink or red colour on being cooked. one word of caution – if buying unpeeled prawns, smell for freshness and look for bright, shiny shells that have some spring left in them.

Prep Time : 16-20 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Prawn Balchao - SK Khazana Recipe

  • Prawns (medium) shelled, deveined and washed 20-25 medium

  • Salt to taste

  • Cinnamon 2 inch sticks

  • Cloves 5-6

  • Cumin seeds 1 teaspoon

  • Mustard seeds 1 teaspoon

  • Garlic cloves chopped 7-8

  • Ginger chopped 1 inch piece

  • Dried red chillies soaked 6-8

  • Malt vinegar 1/2 cup

  • Oil 1/2 cup

  • Onions finely chopped 2 medium

  • Tomato chopped 1 large

  • Sugar 2 teaspoons

Method

Step 1

Take prawns in a bowl, add salt and mix well.

Step 2

Put cinnamon in a mixer jar, add cloves, cumin seeds, mustard seeds, garlic, ginger, red chillies and malt vinegar and grind to a fine paste.

Step 3

Heat oil in a non-stick pan, add prawns and sauté till they turn light pink. Remove them on a plate.

Step 4

Add onions to the oil remaining in the pan and sauté till translucent. Add tomato and mix well. Add salt, mix and saute till tomato turns pulpy.

Step 5

Add the paste, mix well and saute till oil separates. Add prawns and sugar, mix well and cook for 2-3 minutes.

Step 6

Transfer into a serving bowl and serve hot.

advertisement
website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.