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Wednesday, 17 September 2014

Prawn Balchao ~ A Goan Delicacy

Sunday had put me in the mood for something Goan. Had luckily come across a recipe book with Goan cuisines and was dying to try a dish from it. Much similar in food habits to the Bongs the Goan staple diet includes fish and rice. But their cuisine amalgamates both Hindu and Portuguese flavours beautifully. Prawn Balchao is one such dish with the Portuguese flavour and is one of the obvious dishes that come to mind when speaking of Goa. The condiments required are more or less readily available in all Bong kitchens so didn’t have to buy anything special for this dish. It’s a very easy recipe and is lip-smacking enough to be gobbled up in a second and preferably should be savored with plain steamed rice for the gastronomic pleasure. The recipe…





Prawn Balchao





Prawn Balchao





Prawn Balchao





Prawn Balchao





Prawn Balchao





Prawn Balchao




Recipe:





Ingredients:



  • 500 gms medium sized prawns deveined and cleaned with warm water
  • 2 onions chopped
  • 8-9 pods of garlic
  • 8-9 whole dry red chillies
  • 1 inch ginger
  • 2 tsp black mustard seeds
  • 2 tsp yellow mustard seeds
  • 3 tsp whole jeera/cumin seeds
  • 1/3 cup white vinegar or malt vinegar (whichever you prefer, I used white vinegar)
  • 2 tsp sugar
  • 1 big tomato chopped
  • Salt to taste
  • White oil as per requirement



Procedure:




Soak ginger, garlic, mustard seeds, cumin seeds and dry red chillies in vinegar with some salt for 45 minutes. Now make a smooth paste in the mixie.Your Balchao masala is ready. Smear some salt on the prawns. Heat oil in a skillet and sauté the prawns for 2 minutes. Take them out and in the same oil add the onions, when golden add the tomatoes. When the tomatoes are well fried add the Balchao masala. Add salt and sugar. Keep stirring for1 minute and add the prawns. Add a little warm water and let the prawns simmer for 5-7 minutes before turning off the flame. Serve with plain hot rice…..and ENJOY!!

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