Name: Prawn Balchao - Goan Style recipe by Bethica Das at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3
Ingredients: 500 gms prawns, shelled & deveined; 1 tsp. garam masala powder; 1 tsp. black pepper powder; 1 tsp. cumin powder; 1-2 tbsp. kashmiri red chili powder; 1 tsp. prawn paste; 1/4 cup vinegar; 1/2 tsp. tamarind paste; 2-3 onions, chopped; 1 tbsp. ginger-garlic paste; 1 tsp. tomato paste / 2 tomatoes, chopped; 1 sprig curry leaves; 1/2 tsp. turmeric powder; salt to taste; 1 tsp sugar; 3-4 tbsp. oil; 1 tsp. coriander leaves, chopped

ABOUT Prawn Balchao - Goan Style RECIPE

Prawn Balchao is a very popular Goan recipe. The use of vinegar, sugar, red chili powder and pepper powder gives this dish a very fiery and a tangy tasty. I remember to have enjoyed this dish a lot during my earlier visit to Goa. Now I do prepare this yummy delicacy in my kitchen at times and relive the wonderful cuisines of Goa that I relished. So Prawn Balchao is synonymous to Goa. Country......UAE.

Ingredients Serving: 3

500 gms prawns, shelled & deveined
1 tsp. garam masala powder
1 tsp. black pepper powder
1 tsp. cumin powder
1-2 tbsp. kashmiri red chili powder
1 tsp. prawn paste
1/4 cup vinegar
1/2 tsp. tamarind paste
2-3 onions, chopped
1 tbsp. ginger-garlic paste
1 tsp. tomato paste / 2 tomatoes, chopped
1 sprig curry leaves
1/2 tsp. turmeric powder
salt to taste
1 tsp sugar
3-4 tbsp. oil
1 tsp. coriander leaves, chopped

Instructions

Make a paste of garam masala powder, pepper powder, cumin powder, red chili powder, prawn paste, vinegar, tomato paste, turmeric powder and tamarind paste with 1/2 cup water. keep aside.
Heat 1 tbsp. oil in a non-stick pan and saute the prawns for a minute till they turn pink. Remove and keep aside. Add the remaining oil and saute the onion and the curry leaves till light brown.
Now add the ginger-garlic paste and the prepared paste and saute on low flame till oil separates from the sides of the pan.
Add the prawns, salt, sugar and 1/2 cup water and cook, covered on a low to med. flame till dry. Serve, garnished with coriander leaves.

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