Tuesday, December 23, 2014

Prawn Balchao

Christmas spirit lingers on, with yet another Goan Dish. This dish is complimentary to the Goan Poi bread that we presented the other day on Garam Tawa.
A popular traditional Goan dish, Balchao 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 authorities closed down the shack. 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 Master Chef Sanjeev Kapoor's Khaana Khazana program on TV and made it first. This recipe is sourced from Sanjeev Kapoor's website, as published in his Konkan Cookbook. This is best savoured with Goan Poi bread and of course with a pick me up like fine Goan Fenny, cocktails or mocktails. 
Prawns (medium) shelled and headless - 600 Gms
Salt - To taste
Ginger - 2" piece roughly chopped 
Garlic - 15-20 Cloves roughly chopped 
Cumin seeds - 1 Tsp
Dried Red Chillies - 12-15 
Cloves - 10-12 
Cinnamon - 2" stick
Mustard seeds - 1 Tsp
Malt Vinegar - 1 Cup
Oil - 3/4 Cup
Onions - 2 big finely chopped
Tomatoes - 4 big chopped 
Sugar - 2 Tbsp

De-vein the prawns. Wash thoroughly and remove excess water. 
Add salt and keep aside. 
Grind the ginger, garlic, cumin seeds, red chillies, cloves, cinnamon and mustard seeds along with vinegar into a fine paste.
Heat the oil in a non stick pan and sauté the prawns till all the moisture dries up. 
Drain the prawns and set aside. 
In the same oil sauté the onions till they turn soft and light brown.
Add the tomatoes and sauté on high heat till they turn pulpy and the oil surfaces. 
Add the ground masala and sauté for two to three minutes. 
Add the sugar and prawns.
Check the seasoning and cook on low heat for five to seven minutes more or till the oil leaves the masala.
Sprinkle little water if you want the masala to be slightly more moist(This is my addition).
Once almost dry, transfer to a serving dish. 

Serve hot with Goan Poi bread/Paav or with boiled rice.

Recipe courtesy: http://www.sanjeevkapoor.com/recipe/Prawn-Balchao-Konkan-Cookbook.html 

Note: The same Balchao masala paste is used to make Pomfret Recheado.

1 comment:

Unknown said...

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