Goan Prawn Balchao/ Shrimp Balchao
A lip smackingly delicious dish made with Shrimp cooked in a tangy tomato-onion-chilli powder gravy.
Some dishes are easy to make and yet give an impression that you worked in the kitchen all day long making you look like a domestic diva. This is one such dish. It is so easy to make and still looks very elegant. It could be the center of attraction among a host of other dishes.
I use frozen shrimp which are already peeled and de-veined to make my life easier. The whole dish can take about 30 minutes from start to finish to prepare. It’s that easy. We all love it.
- Shrimp/Prawns, peeled & de-veined, fresh or frozen & thawed - 20-25 , medium size
- Ginger - 1/2 inch
- Garlic Cloves - 6 big or 10-12 small
- Onion - 1 big, chopped
- Tomato - 2 big, pureed
- Red Chilli powder - 2 tspns or to taste
- Sugar - 1 to 2 tspns or to taste
- Tomato Ketchup - 2 tablespoons
- Salt - to taste
- Oil - 3-4 tablespoons
- Cinnamon stick - 1/2 inch
- Cloves - 4
- Peppercorn - 7
- Cumin seeds - 1/2 tspn
- Turmeric powder - 1/2 tspn
- 1) Make a powder of the raw spices listed in 'Make a powder'.
- 2) Make a paste of ginger & garlic. Marinate prawns with salt and ginger-garlic paste.
- 3) In a large flat pan, heat oil over medium high flame. When hot, fry prawns in a single layer. Do not overcrowd the pan or else it will steam the prawns. Fry each side for about 5 minutes. Transfer shrimp to a plate.
- 4) In the same pan, over medium flame, fry onion until it turns light golden. Add the raw spice powder and fry for a minute. Add tomato puree, red chill powder & prawns and mix well. Cook covered for about 15 minutes, mixing well once in between.
- 5) Add ketchup and sugar and adjust seasoning. Cook for about 2 minutes. Cover with lid and switch off flame.
- Serves: 4
- Try to use fresh ginger and garlic. But if using ginger-garlic paste, use 2 tablespoons.