Balchao Masala Recipes

GOAN PRAWN BALCHãO

Steps:

• Gather the ingredients.
• Put the prawns in a large bowl and sprinkle salt on them. Set them aside.
• Using a dry pan over medium heat, toast the dried red chiles, cumin seeds, mustard seeds , cloves, and cinnamon until they begin to release their aroma. Take off from the heat and cool.
• Grind the ginger, garlic, and toasted spices into a smooth paste using the vinegar. You can do this with a small food processor or a mortar and pestle.
• Heat the oil on a medium flame in a wok -style pan or similar pan. Add the prawns and stir fry until opaque. Remove from the pan and set them aside.
• In the same pan, fry the onions until they are light brown. Add the tomato and fry until soft.
• Now add the spice-vinegar paste, sugar, and salt to taste. Fry until the oil begins to separate from the spice mixture.
• Add the prawns to this spice mixture, mix well and cook for 2 to 3 minutes. Serve with hot basmati rice.

BALCHAO MASALA

Steps:

• Pour the vinegar into a blender jar, and then add all the remaining ingredients. Puree, scraping the inside of the jar as needed, until it forms a highly pungent, reddish-brown paste.
• Store the mixture in a tightly sealed nonreactive container in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months.

BALCHAO GOAN STYLE

Steps:

• Put the shrimp in a large bowl and sprinkle salt on them. Set aside.
• Roast the dry red chillies, cumin seeds, mustard seeds, cloves and cinnamon till they begin to release their aroma. Take off the fire and cool.
• Grind or blend the ginger, garlic and roasted spices into a smooth paste using the vinegar.
• Heat the oil on a medium heat in a wok style pan or frying pan. Add the shrimp and stir fry till opaque (1-2 min). Remove from the pan and set aside.
• In the same pan, fry the onions till light brown (8-10 min). Add the tomato and fry till soft.
• Add the spice-vinegar paste, sugar and salt to taste and fry till the oil begins to separate from the masala.
• Add the shrimp to this masala, mix well and cook for 3 minutes.
• Serve with piping hot, plain boiled rice.

SPICY SHRIMP MASALA

Steps:

• Pat shrimp dry, sprinkle with 1 teaspoon pepper and set aside.
• Heat ghee over medium heat in a wok or large (12-inch) frying pan until it has melted, about 30 seconds. Add ginger, garlic and onion and cook, stirring occasionally, until onion has softened, 5 to 7 minutes.
• Add chile powder, cumin, turmeric and Thai green chiles. Stir until fragrant, about 30 seconds. Add tomatoes and salt and cook, stirring occasionally, until the tomatoes have broken down and start to stick to the wok, about 15 minutes. Add coconut milk if you like it saucy.
• Add shrimp. Stir so that shrimp are evenly coated, and continue cooking, stirring occasionally so the shrimp cook evenly, until the shrimp turn pink and appear firm, 4 to 5 minutes.
• Turn off the heat, sprinkle with lemon juice, garam masala, cilantro and remaining ½ teaspoon black pepper. Serve with roti, store-bought pita or by itself.