Name: Prawn Balchao recipe by Manini Badlani at BetterButter
Cook time: 120 min
Total time: 120 min
Yield: 2
Ingredients: 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

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.

Ingredients Serving: 2

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

Instructions

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

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