Prawn Balchao

Share
24 Ratings
46 Reviews
Print
Recipe By Vahchef
40 m
2 servings
99.5 Cals

Methi Chaman - Indian Cheese With Green Sauce

Methi Chaman is a paneer ( Indian cottage cheese) dish with fenugreek leaves and spinach ...

Paneer Butter Masala

Paneer Butter Masala is a delicious dish in which succulent cubes of Indian Cottage Chees...

Coriander Chicken

Coriander chicken is prepared with chicken pieces delicately cooked combined with the fre...

Dal Makhani Bukhara

Dal Makhani, an amazing dish from Punjabi cuisine is prepared with lentils and beans comb...

Poked Bottle Gourd In Tangy Gravy

This recipe is a South Indian preparation of the bottle gourd made with the tanginess of ...

Country Chicken With Channa

Enjoy this spicy and lip smacking Dhaba Style Country Chicken with hot phulkas and jeera...

Prawn Balchao Recipe, Sadari Sabji, How To Make Prawn Balchao Recipe

Name: PRAWN BALCHAO
Prep time: 10 min
Cook time: 30 min
Total time: 30 min
Yield: 2

This fiery dish from Goa (in coastal western India) is almost like a pickle! Do as the Goans do and serve it with hot plain boiled rice.

About Recipe

Royallu koora, Eral Kuzhambu, Chingri torkari

How to make PRAWN BALCHAO

(24 ratings)

46 reviews so far

Prep time
10 mins

Cook time
30 mins

Total time
40 mins

Author : Vahchef
Main Ingredient : Shrimp

Servings : 2 persons
Published date : March 06, 2019

Ingredients used in PRAWN BALCHAO
• Cinnamon stick - 2 numbers.
• Mustard seeds - 1 tea spoon.
• Cumin seeds - 1 tablespoon.
• Dry red chillies - 12 numbers.
• Ginger paste - 1 tablespoon.
• Garlic chopped - 2 tablespoons.
• Tomatoes chopped - 3 numbers.
• Onion chopped - 2 numbers.
• Cooking oil - as required.
• Medium sized prawn - 8 numbers.
• Cloves - 10 numbers.
• Sugar - 1 tablespoon.
• Vinegar - 1/2 cup.
• Tamarind - 10 grams.
• Salt - to taste.
Method:
First make masala of red chilies (soaked in vinegar), cumin seeds, cinnamon sticks, cloves, peppercorns, mustard seed, tamarind, toddy vinegar (or coconut vinegar), 2 or 3 pieces of prawns, add to the paste to grind it again. Put some oil in a pan, saute the prawns, when prawns are slightly cooked keep it aside. Add more oil and heat it then add chopped onions saute till onions color is changed. Then add chopped garlic, ginger paste, turmeric, salt, chopped tomatoes, grinded red chili paste, slowly cook this masala till it leaves oil. When it's cooked, add some water, cook it to a thick gravy consistency. Later even add some sugar, mix it after cooking with closed lid for 5 minutes. At last, add chopped coriander leaves, and switch off the flame.

alpo702 Posted on Tue Apr 09 2013

im like is that a bong?

Reply 0 - Replies

Killing4BFlowers Posted on Tue Apr 09 2013

your the man! I love these videos hohohohohohohoh

Neththra'sVision Posted on Tue Apr 09 2013

Wow.. Prawn...haaaaaaaaaa

I really like your Indian recipes, and learned to make many spices from you. People who visit my house don't believe that I made these recipes. I told them about vah chef too. Thanks so much chef Sanjay Thumma.

Designed4giving Posted on Tue Apr 09 2013

where do I get the actual recipe, with quantities? Love your recipes and entertaining videos!

prati05 Posted on Tue Apr 09 2013

Come on people ! What is there to dislike ? This is a food Chanel .

Sathwik Singari Posted on Tue Apr 09 2013

U r the best!

doresg323 Posted on Tue Apr 09 2013

We eat a totally different kind of balachao in Bangladesh. Ours is a mixture of roasted baby shrimp, onion, garlic and other spices. Its not a curry ..its dry. And I m not sure, but I think its a Burmese recipe.