Prawn Balchao | How to make Prawn Balchao

By Manini Badlani  |  7th Oct 2015  |  
4.5 from 4 reviews Rate It!
  • Prawn Balchao, How to make Prawn Balchao
Prawn Balchaoby Manini Badlani
  • Prep Time

    0

    mins
  • Cook Time

    2

    Hours
  • Serves

    2

    People

322

4





About Prawn Balchao Recipe

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 is a delicious dish which is enjoyed by the people of every age group. The recipe by Manini Badlani teaches how to make Prawn Balchao step by step in detail. This makes it easy to cook Prawn Balchao in your kitchen at home. This recipe can be served to 2 people. You can find this dish at most restaurants and you can also prepare Prawn Balchao at home. This amazing and mouthwatering Prawn Balchao takes few minutes for the preparation and 120 minutes for cooking. The aroma of this Prawn Balchao is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Prawn Balchao is a good option for you. The flavour of Prawn Balchao is palatable and you will enjoy each and every bite of this. Try this Prawn Balchao and impress your family and friends.

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 Purkayasthaa year ago

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Sukhmani Bedi2 years 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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