Prawn Balchao Goan Pickle Style Hot Prawns Recipes

GOAN PRAWN BALCHãO

Goan Prawn Balchão image

Prawn balchão is a fiery dish from Goa in coastal western India and is much like a pickle. Do as the Goans do and serve it with hot plain boiled rice.

Provided by Petrina Verma Sarkar

Categories Lunch Dinner Entree

Time 1h20m

Yield 4

Number Of Ingredients 14

Ingredients

2 pounds small to medium-sized prawns (cleaned and deveined)
4 tablespoons vegetable oil
2 large onions (finely chopped)
3 large tomatoes (finely chopped)
2 tablespoons garlic paste or 7 to 10 garlic cloves (chopped)
1 tablespoon ginger paste or 1-inch piece of ginger (chopped)
10 to 12 dried red chili peppers
1 tablespoon cumin seeds
1 teaspoon mustard seeds
2-inch stick of cinnamon
8 to 10 cloves
2 tablespoons sugar
1/2 cup vinegar
Salt to taste

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.

Nutrition Facts : Calories 273 kcal, Carbohydrate 23 g, Cholesterol 5 mg, Fiber 4 g, Protein 4 g, SaturatedFat 2 g, Sodium 441 mg, Sugar 14 g, Fat 19 g, ServingSize 4 servings, UnsaturatedFat 0 g

PRAWN BALCHAO (GOAN PICKLE-STYLE HOT PRAWNS)

Prawn Balchao (Goan Pickle-Style Hot Prawns) image

This is a fiery, sweet and sour and wonderful dish from Goa. This recipe is partly taken from a friend's cookbook that she copied for me when I raved about the dish. I find that this dish is best the next day. If you don't like as much heat, cut down on the peppers and if you don't like much sour, cut the vinegar in half.

Provided by Tea Girl

Categories Curries

Time 40m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1 kg small to medium-sized prawns, uncooked (cleaned and de-veined)
4 tablespoons vegetable oil
2 large onions, chopped fine
3 large tomatoes, chopped fine
2 sprigs curry leaves
2 tablespoons garlic paste
1 tablespoon ginger paste
10 dried red chilies
2 teaspoons black peppercorns
1 tablespoon cumin seed
1 teaspoon turmeric powder
1 teaspoon mustard seeds
2 inches cinnamon sticks
10 cloves
2 tablespoons sugar
1/2 cup vinegar
salt

Steps:

Put the prawns in a large bowl and sprinkle salt on them. Keep aside.
Roast the chillies, cumin seeds, mustard seeds, peppercorns, turmeric, cloves and cinnamon till they begin to release their aroma.
Remove from heat and cool.
Grind the ginger, garlic and roasted spices into a smooth paste using the vinegar.
Heat the oil on a medium flame in a wok-style pan to medium-high heat.
Add the prawns and stir fry till opaque. Remove from the pan and keep warm.
In the same pan, fry the onions till light brown. Add the tomato and curry leaves and fry until the tomatoes are soft.
Now add the spice-vinegar paste, sugar and salt to taste and fry till the oil begins to separate.
Add the prawns to this sauce, mix well and cook for 2-3 minutes.
Serve with plain boiled rice and/or naan.

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