Prawn Balchao Food
PRAWN BALCHAO (GOAN PICKLE-STYLE HOT PRAWNS)
This is a fiery, sweet and sour and wonderful dish from Goa. This recipe is partly taken from a friend's cookbook that she copied for me when I raved about the dish. I find that this dish is best the next day. If you don't like as much heat, cut down on the peppers and if you don't like much sour, cut the vinegar in half.
Provided by Tea Girl
Categories Curries
Time 40m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Put the prawns in a large bowl and sprinkle salt on them. Keep aside.
- Roast the chillies, cumin seeds, mustard seeds, peppercorns, turmeric, cloves and cinnamon till they begin to release their aroma.
- Remove from heat and cool.
- Grind the ginger, garlic and roasted spices into a smooth paste using the vinegar.
- Heat the oil on a medium flame in a wok-style pan to medium-high heat.
- Add the prawns and stir fry till opaque. Remove from the pan and keep warm.
- In the same pan, fry the onions till light brown. Add the tomato and curry leaves and fry until the tomatoes are soft.
- Now add the spice-vinegar paste, sugar and salt to taste and fry till the oil begins to separate.
- Add the prawns to this sauce, mix well and cook for 2-3 minutes.
- Serve with plain boiled rice and/or naan.
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- Now, in a pan add red chillies, mustard seeds, cumin seeds, cloves and cinnamon and dry roast them for about 5 minutes until they release an aroma. Once that happens, turn off the heat and let the spices cool at room temperature.
- Next, in a grinder add the roasted spices with ginger and garlic paste along with vinegar. Grind the ingredients together to get a fine paste.
- Now, heat oil in pan. Once heated, add in it finely chopped onions and stir fry till they turn brown. Next add finely chopped tomatoes in the pan and fry for another 4-5 minutes. Mix in the prepared spice paste along with sugar and salt. Fry for about 5 minutes, till the time oil starts leaving the pan.
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