Cook It
For the soul.
Key Ingredients
- 1 kg prawns - de-veined
- 2 onions - finely chopped
- 2 tomatoes - ripe
- 2 sprig curry leaves
- 2 tablespoons ginger garlic paste
- + 11 more ingredients — see full list below ↓
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For the convenience.
Skip the prep, the cooking, and the cleaning. Support a local restaurant and get it delivered hot to your door.
How to Make Prawn Balchao Recipe at Home
Ingredients (16 items)
- prawns - de-veined— 1 kg
- onions - finely chopped— 2
- tomatoes - ripe— 2
- sprig curry leaves— 2
- tablespoons ginger garlic paste— 2
- dry red chillies— 15
- whole black peppercorns— 2 teaspoon
- cumin seeds (jeera)— 1 teaspoon
- turmeric powder (haldi)— 1 teaspoon
- mustard seeds— 1 teaspoon
- inch cinnamon stick (dalchini)— 1
- cloves (laung)— 6
- tablespoons sugar— 2
- vinegar— 1/2
- salt - to taste
- sunflower oil - as required
Step-by-Step Instructions
- 1
To begin making the Prawn Balchao recipe, in a large bowl, clean the prawns under running water, strain it out
- 2
Add a pinch of salt and turmeric powder, mix well and set aside
- 3
This step will basically remove the typical sea food odour from the prawns
- 4
In a wok dry roast - chillies, pepper, cumin, mustard, cloves and cinnamon
- 5
Grind the roasted mix of spices along with ginger, garlic and the vinegar into a smooth paste
- 6
In another wok/kadhai heat some oil, add the chopped onions and cook till golden brown
- 7
Add the chopped tomatoes and curry leaves, cook till all the water evaporates and the mixture turns all mushy leaving oil at the sides
- 8
Add the spice mixture and cook till the raw smell disappears
- 9
Add the prawns along with the sugar, check for spice levels and adjust accordingly
- 10
Cook till the water left by the prawns evaporates and the mixture turns into a thick gravy like consistency
- 11
Serve hot Prawn Balchao with any roti or simple rice of your choice with a nice tall glass of chilled beer
