Prawn Balchao | How to make Prawn Balchao

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ByManini Badlani
Created on 7th Oct 2015
  • Prawn Balchao, How to make Prawn Balchao
Prawn Balchaoby Manini Badlani
  • Prawn Balchao | How to make Prawn Balchao (52 likes)

  • 4 reviews
    Rate It!
  • By Manini Badlani
    Created on 7th Oct 2015

About Prawn Balchao

This is basically a Goan pickle made of dried shrimps but many restaurants serve it as a curry by adding fresh shrimps instead. The base is the peri-peri masala. My friend Cyrus Todiwala, Ex- Executive chef of the Taj Aguada, gave me this recipe.

Prawn Balchao, a deliciously amazing recipe to treat your family members. This recipe of Prawn Balchao by Manini Badlani will definitely help you in its preparation. Surprisingly the preparations for Prawn Balchao can be done within few minute. Isn't it interesting. Also, the time taken for cooking Prawn Balchao is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 2 people.A lot of times making Paneer Tikka can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Prawn Balchao is just too tempting. Cooking Prawn Balchaoat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Prawn Balchao is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe ofPrawn Balchao from Better Butter.

  • Prep Time0mins
  • Cook Time2Hours
  • Serves2People
Prawn Balchao

Ingredients to make Prawn Balchao

  • Peri Peri Masala:
  • Vinegar as required (bare minimum)
  • 50 gms - ginger
  • 50 gms - garlic
  • 5 gms - coriander seeds cumin and cardamon
  • 5 gms - cinnamon cloves and mace
  • 200 gms - red chilies (depending on your spice level)
  • For the Balchao
  • 500 gms prawns - shelled and deveined
  • Peri peri masala 100 gms for 200 gms of prawns
  • 400 gms - onions
  • 500 gms - tomatoes
  • 1 doz - curry leaves
  • 1 tbsp - shrimp powder
  • oil to fry
  • salt to taste

How to make Prawn Balchao

  1. Peri Peri Masala:
  2. Grind all the ingredients with vinegar. Do NOT use water. Once it is finely ground it is ready.
  3. For the curry: Coat the prawns with peri-peri masala and leave to marinate
  4. Chop the onions and tomatoes. Saute the onions and once done add the tomatoes and saute till cooked.
  5. Add the curry leaves and masala and saute till the oil releases. Now saute the prawns on high until the liquid dries up and prawns are almost cooked.
  6. Then add them to the balchao mixture and cook for a short while. Add the prawn powder to this, season and remove.
  7. If cooked well this will also keep well for a long period provided that there is a little extra oil added during cooking

Reviews for Prawn Balchao (4)

Sarmistha Purkayastha9 months ago
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Sukhmani Bedia year ago
Looks so delicious!
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Neha Malhotra2 years ago
Hi Manini! This recipe looks divine. will definitely try it out. Just wanted to check, this will be the first time I'll cook prawns so can you explain shelled and deveined? I'm most likely going buy these from ROC/ Green Chick.
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swaminath mishra2 years ago
looking good!
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