Prawns Balchao

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500 to 700 gms or 1 kg Shelled headless prawns( smaller prawns are better but medium and bigger also will do)
Ginger 2 one inches pieces
Or 1 big Tbsp Ginger Powder
Garlic 15 to 20 cloves
Cummin seeds 1tspn
Kashmiri red chilli 12 to 15 nos
Goan Bedki chillis 5 nos (optional) this chilles R spicy so one can avoid this if dont like spicy.
Cloves 10 to 12 nos
Pepper corn 20 to 25 nos
Cinnamon 2 one inch sticks
Vinegar any type 1 cup
Onions 2 large
Oil 3/4 cups
Sugar 2 tbsp
Salt to taste

Directions how to cook

De-vein the prawns ,wash and remove the excess water, add salt and 1 tsp tumeric powder and keep aside in a strainer so that excess water comes out.

Grind to fine paste ginger,garlic cumin seeds,r Kashmiri red chillies, Goan chillies,cloves pepper,cinnamon along with the vinegar
(If possible soak the Chillies in vinegar before grinding )
Dont add water to the paste, grind it with vinegar only so that it preserve for longer.

Heat Coconut oil 1 tbsp in a kadai and fry curry leaves and the prawns nicley both side. remove it from the kadai and keep it aside.

Now in the another Pan add Oil and the onions and saute onions till its nicley soft and light brown
Add the ground spices and stir fry it nicely for few mins.
Add the prawns along with fried curry leaves and sugar and let it cook 5 to 7 mins or till oil leaves the masala.

Garnish it with fried crispy curry leaves.

If possible use small tiny prawns as its taste better.

Serve it with Goan boiled rice or Hot Pav.