Prawn Balchao Recipe

Prawn Balchao Recipe
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If your a fan of both, seafood and spice, then the Prawn Balchao which consists of a fiery, pickle-like tomato and chilli sauce will set your mouth on fire in all the right ways.
Prawn Balchao Recipe
Difficulty Average
Rating 5.3 / 10 (4 votes)
Recipe Type Non Veg.
  • 1/2 kg Headless prawns, deveined, shelled and cleaned
  • 4 Tomatoes, finely chopped
  • 2 Green chillies, chopped
  • 1 Sprig curry leaves
  • 4 Onions, finely chopped
  • Sugar, salt and vinegar to taste
  • 4 tbsp Oil
  • Make fine paste of:
  • 1 tbsp Ginger-garlic paste
  • 2 Dry red chillies
  • 1 tbsp Vinegar
  • 1/2 tsp Turmeric powder
  • 2 tsp Cumin seeds
  • 1 tbsp Mustard seeds
  • 1 tsp Black peppercorns
How to make Prawn Balchao:
  • Mix a pinch of turmeric powder and some salt.
  • Rub the cleaned prawns with this mixture. Leave aside for five minutes
  • Wash the prawns well and drain.
  • Apply the above prepared fine paste into the prawns and leave aside.
  • Heat oil in a large frying pan and add in the curry leaves.
  • Add finely chopped onions and fry on medium flame till the onions turn light brown.
  • Add chopped tomatoes and saute till the oil starts leaving the sides of pan.
  • Now add the prawns and marinade and fry briefly. Stir occasionally.
  • Add green chillies, sugar, salt and vinegar to taste. Mix well.
  • Put a lid and simmer on low flame for about ten minutes.
  • Remove from the heat when prawns are well cooked.
  • Serve with bread slices or chilled Kokum in Yoghurt.