Prawn Balchao Recipe
A non-veg Goan Recipes recipe with prawns - de-veined, onions - finely chopped, tomatoes - ripe. Ready in 45 min, serves 8.
Curated byKavya Sharma🇮🇳
Instructions
11 steps- 1
To begin making the Prawn Balchao recipe, in a large bowl, clean the prawns under running water, strain it out
prawns - de-veined(1 kg) - 2
Add a pinch of salt and turmeric powder, mix well and set aside
turmeric powder (haldi)(1 teaspoon)inch cinnamon stick (dalchini)(1)salt - to taste - 3
This step will basically remove the typical sea food odour from the prawns
prawns - de-veined(1 kg) - 4
In a wok dry roast - chillies, pepper, cumin, mustard, cloves and cinnamon
dry red chillies(15)cumin seeds (jeera)(1 teaspoon)mustard seeds(1 teaspoon)inch cinnamon stick (dalchini)(1)cloves (laung)(6) - 5
Grind the roasted mix of spices along with ginger, garlic and the vinegar into a smooth paste
tablespoons ginger garlic paste(2)vinegar(1/2) - 6
In another wok/kadhai heat some oil, add the chopped onions and cook till golden brown
onions - finely chopped(2) - 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
onions - finely chopped(2)tomatoes - ripe(2)sprig curry leaves(2) - 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
prawns - de-veined(1 kg)tablespoons sugar(2) - 10
Cook till the water left by the prawns evaporates and the mixture turns into a thick gravy like consistency
prawns - de-veined(1 kg) - 11
Serve hot Prawn Balchao with any roti or simple rice of your choice with a nice tall glass of chilled beer
Rate this recipe
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Prawn Balchao Recipe
A non-veg Goan Recipes recipe with prawns - de-veined, onions - finely chopped, tomatoes - ripe. Ready in 45 min, serves 8.
Curated byKavya Sharma🇮🇳
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Directions
11 steps- 1
To begin making the Prawn Balchao recipe, in a large bowl, clean the prawns under running water, strain it out
prawns - de-veined(1 kg) - 2
Add a pinch of salt and turmeric powder, mix well and set aside
turmeric powder (haldi)(1 teaspoon)inch cinnamon stick (dalchini)(1)salt - to taste - 3
This step will basically remove the typical sea food odour from the prawns
prawns - de-veined(1 kg) - 4
In a wok dry roast - chillies, pepper, cumin, mustard, cloves and cinnamon
dry red chillies(15)cumin seeds (jeera)(1 teaspoon)mustard seeds(1 teaspoon)inch cinnamon stick (dalchini)(1)cloves (laung)(6) - 5
Grind the roasted mix of spices along with ginger, garlic and the vinegar into a smooth paste
tablespoons ginger garlic paste(2)vinegar(1/2) - 6
In another wok/kadhai heat some oil, add the chopped onions and cook till golden brown
onions - finely chopped(2) - 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
onions - finely chopped(2)tomatoes - ripe(2)sprig curry leaves(2) - 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
prawns - de-veined(1 kg)tablespoons sugar(2) - 10
Cook till the water left by the prawns evaporates and the mixture turns into a thick gravy like consistency
prawns - de-veined(1 kg) - 11
Serve hot Prawn Balchao with any roti or simple rice of your choice with a nice tall glass of chilled beer
Rate this recipe
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