Thursday, January 31, 2013

Prawn Balchao

Balchao is a Portuguese dish which is hot sweet and pungent in taste. It has a prime place in Goan cuisine. Martin's shack off Miramar beach in Panjim used to serve the best Prawn Balchao in the Nineties before the Urban Development Authorities closed down many shacks. Now there's a world famous Martin's Corner at Salcette Goa but I don't know if it belongs to the same people.

Whatever, I am very fond of Prawn Balchao and Pomfret Recheado, both made with similar masala. Later in the Nineties, I watched Chef Sanjeev Kapoor's cookery show 'Khaana Khazana' on TV and copied the recipe with little modification according to our taste. Here's how we make Prawn Balchao.

Balchao with Paav Buns
Jumbo Prawns - 1 kg
Red long chillies - 10
Onions - 225 gms chopped
Tomatoes - 3 blanched and chopped
Turmeric powder - 1 tsp
Coriander seeds - 1 tbsp
Cumin seeds - 1 tsp
Cloves     - 6
Cinnamon - 1" stick
Black peppercorns - 1 tsp
Ginger     2' piece
Garlic - 12 flakes
Salt -    to taste
Brown Vinegar - 1/2 Cup
Oil - 2 tbsp
Tomato sauce - 2 tbsp
Coriander leaves - A handful chopped(Optional)

Typical Goan Buns with Prawn Masala at Souza Lobo, Calangute Beach. They call it Prawn Masala but tasted like Balchao
Clean de-vein and wash the prawns and drain.
Apply turmeric powder and salt to prawns and keep aside for 30 Mins.
Broil(Lightly dry roast) red chillies, coriander seeds, cumin seeds, peppercorns, cloves and cinnamon.
Grind the spices along with ginger and garlic using vinegar to a fine paste.
Heat oil and shallow fry the prawns till golden. Keep aside.
Saute onions in the same pan till they become golden.
Add the ground masala and fry till a nice aroma emanates.
Add tomatoes and fry till the raw smell disappears.
Add the fried prawns and salt to taste.
Cover and cook for 5 Mins.
Finally add tomato sauce and mix well.
Garnish with coriander leaves.
Serve hot with paav bun.

1 comment:

Lata K said...

Fabulous recipe - my family loved it. Thanks a lot

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