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.

Goan Prawn Balchao
Goan Prawn Balchao
Goan Prawn Balchao
  1. Shrimp/Prawns, peeled & de-veined, fresh or frozen & thawed - 20-25 , medium size
  2. Ginger - 1/2 inch
  3. Garlic Cloves - 6 big or 10-12 small
  4. Onion - 1 big, chopped
  5. Tomato - 2 big, pureed
  6. Red Chilli powder - 2 tspns or to taste
  7. Sugar - 1 to 2 tspns or to taste
  8. Tomato Ketchup - 2 tablespoons
  9. Salt - to taste
  10. Oil - 3-4 tablespoons
Make a powder
  1. Cinnamon stick - 1/2 inch
  2. Cloves - 4
  3. Peppercorn - 7
  4. Cumin seeds - 1/2 tspn
  5. Turmeric powder - 1/2 tspn
  1. 1) Make a powder of the raw spices listed in 'Make a powder'.
  2. 2) Make a paste of ginger & garlic. Marinate prawns with salt and ginger-garlic paste.
  3. 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. 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. 5) Add ketchup and sugar and adjust seasoning. Cook for about 2 minutes. Cover with lid and switch off flame.
  1. Serves: 4
  1. Try to use fresh ginger and garlic. But if using ginger-garlic paste, use 2 tablespoons.
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