How to make Prawn Balchao -
A popular Goan dish.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Prawns (medium) (मध्यम आकार के प्रॉन्स), Dried red chillies (सूखी लाल मिर्च )
Cuisine : Goan
Course : Main Course Seafood
यह रेसिपी हिंदी में पढ़ने के लिए Click Here
For more recipes related to Prawn Balchao checkout Prawn Ambotik, Grilled Prawns with Burnt Kiwi Chutney, Karwari Prawn Curry, Malwani Prawns . You can also find more Main Course Seafood recipes like Prawn Curry with Raw Mangoes Fish with Roasted Pepper and Coriander Dressing Sea Salt Grilled Fish Prawn and Coconut Masala
Prawn Balchao Recipe Card
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 : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Prawn Balchao Recipe
Prawns (medium) shelled and headless 600 grams
Dried red chillies 12-15
Ginger roughly chopped 2 inch piece
Garlic roughly chopped 15-20 cloves
Cumin seeds 1 teaspoon
Salt to taste
Cloves 10-12
Cinnamon 2 inch stick
Mustard seeds 1 teaspoon
Malt vinegar 1 cup
Oil 3/4 cup
Onions finely chopped 2 large
Tomatoes chopped 4 large
Sugar 2 tablespoons
Method
Step 1
De-vein the prawns. Wash thoroughly and remove excess water. Add salt and keep aside. Grind the ginger, garlic, cumin seeds, red chillies, cloves, cinnamon and mustard seeds along with vinegar into a fine paste.
Step 2
Heat the oil in a non stick pan and sauté the prawns till all the moisture dries up. Drain the prawns and set aside. In the same oil sauté the onions till they turn soft and light brown. Add the tomatoes and sauté on high heat till they turn pulpy and the oil surfaces.
Step 3
Add the ground masala and sauté for two to three minutes. Add the prawns and sugar. Check the seasoning and cook on low heat for five to seven minutes more or till the oil leaves the masala. Serve hot with pav or boiled rice.
Most Visited Recipes
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.
