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…
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| Prawn Balchao |
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| Prawn Balchao |
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| Prawn Balchao |
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Prawn Balchao
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| Prawn Balchao |
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| 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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