Prawn Balchao: A Flavorful Goan Delicacy
Prawn Balchao is a vibrant and aromatic dish originating from the coastal cuisine of Goa, where the unique blend of spices mingles harmoniously with succulent prawns, creating a feast that tantalizes the taste buds. This recipe guides you through a straightforward process to achieve an authentic Prawn Balchao, perfect for serving during lunch or as a delightful dinner option. Serve it alongside steaming rice or your favorite roti, complemented by a chilled glass of beer for an elevated dining experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Prawns (de-veined) | 1 kg |
| Onions (finely chopped) | 2 |
| Ripe Tomatoes | 2 |
| Curry Leaves | 2 sprigs |
| Ginger Garlic Paste | 2 tablespoons |
| Dry Red Chillies | 15 |
| Whole Black Peppercorns | 2 teaspoons |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Mustard Seeds | 1 teaspoon |
| Cinnamon Stick (Dalchini) | 1 inch |
| Cloves (Laung) | 6 |
| Sugar | 2 tablespoons |
| Vinegar | ½ cup |
| Salt | To taste |
| Sunflower Oil | As required |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 220 kcal |
| Protein | 25 g |
| Carbohydrates | 8 g |
| Fat | 10 g |
| Fiber | 1 g |
| Sodium | Varies |
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 8
Instructions
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Preparing the Prawns: Begin the process of making Prawn Balchao by cleaning the prawns thoroughly under running water. Strain them and place them in a large mixing bowl. To eliminate any typical seafood odor, sprinkle a pinch of salt and turmeric powder over the prawns, mixing well to ensure they are coated evenly. Set the prawns aside to marinate while you prepare the spice mix.
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Roasting the Spices: In a dry wok, gently roast the dry red chillies, whole black peppercorns, cumin seeds, mustard seeds, cloves, and the cinnamon stick over medium heat until they release their fragrant aromas, taking care not to burn them. This step enhances the flavors of the spices significantly.
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Grinding the Spice Mix: Once the spices are roasted, transfer them to a spice grinder or blender. Add the ginger garlic paste and vinegar to the roasted spices, blending them into a smooth paste. This paste will serve as the flavor base for your dish.
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Cooking the Base: In a separate wok or kadhai, heat a generous amount of sunflower oil over medium heat. Once the oil is hot, add the finely chopped onions and sauté them until they turn golden brown. This caramelization will add depth to the flavor of your Prawn Balchao.
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Adding Tomatoes and Curry Leaves: Incorporate the chopped tomatoes and curry leaves into the wok, cooking until the tomatoes break down and the mixture becomes mushy, leaving a thin layer of oil at the edges. This will create a rich base for your dish.
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Combining the Ingredients: Stir in the prepared spice paste, allowing it to cook until the raw smell dissipates, which should take about a minute. Then, add the marinated prawns and sugar to the mixture. Gently fold the prawns into the spices, ensuring they are well coated.
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Final Cooking: Cook the prawns over medium heat until they release their moisture. Keep an eye on them as they cook; once the water evaporates, the mixture should transform into a thick, gravy-like consistency. Taste the dish and adjust the spice levels or salt as necessary to suit your preferences.
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Serving: Your Prawn Balchao is now ready to be enjoyed! Serve it hot with any type of roti, naan, or a simple bowl of steamed rice. Pair it with a tall glass of chilled beer to complement the spicy flavors, making your meal even more enjoyable.
This Prawn Balchao recipe embodies the essence of Goan cuisine, where spices and fresh seafood come together to create a dish that is both comforting and exciting. Each bite of this dish tells a story of coastal traditions, making it a perfect centerpiece for your next meal. Enjoy!
