Prawn Balchao is Prawn pickle with spicy,sweet and tangy flavour. Balchao you can term as pickling of sea food or meat which you can preserve for at least for 6 months and consume without reheating :) But ,among fish prawn balchao is most commonly prepared because most of them just love it.The colour and the aroma of the dish is mind boggling !
Prawn Balchao is best option when we stay away from family or when we do not have fish is home. Balchao you can just enjoy as side dish with rice or just take some slice bread or pao and just spread over and relish the sweet,spicy and tangy flavour of Goan Cuisine.So guys here i come with Prawn balchao recipe for those guys who are away from homes and for those who want to learn Balchao recipe.You can substitute your favourite seafood or meat and prepare balchao of your choice.
Total Preparation Time :40 Min
Cooking Time :30 min
Ingredients
1 kg Prawns(shrimps)
2 large onions
10-15 Curry leaves
2 Table spoon Sugar
salt to taste
1 Cup or as required oil as required
(Make paste of below ingredients using vinegar)
50 Kashmiri Red chilies
2 Large pods of Garlic
5 inch ginger
1 1/2 Tsp of Turmeric
11/2 table spoon Cumin seeds
1 table spoon pepper corns
1 table spoon cloves
2 sticks of cinnamon
1 small ball of tamarind
Goan vinegar to grind
Step wise Method of cooking Prawn Balchao
1)First clean the prawns (so if you have 1 kg uncleaned prawns then after cleaning it will reduce to 500 or 600 gram)wash well,if prawns are bigger in size then cut them into small pieces and then apply salt and turmeric and keep aside.
2)Then Arrange all the ingredients required for grinding.Then Grind these all using vinegar into fine paste and keep aside.
3)Then add oil in pan,once heated add the marinated prawns and fry well.Once fried well remove from the oil and keep it in plate.
5)In the same pan which we fried prawns add curry leaves and onions chopped.Fry the onions on slow flame until translucent.
6)Add the ground red masala and fry well.Then allow the masala to cook well on slow flame may be for about 10-15 min.
7)Then add the fried prawns and stir well.Add 2 table spoon of sugar and salt as required.You can add vinegar also if required.Cook the balchao for more 10-15 min until you see the oil floating on top.
8)Allow the balchao to cool down and then transfer it to glass jar and let it mature for a week at room temperature.After a week its ready to gobbled .Best to serve as side dish with steamed rice ,chapati or Bread.
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