PRAWN BALCHAO (GOAN PICKLE-STYLE HOT PRAWNS)
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
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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Nhlanhla Mthanti
[email protected]This prawn balchao is a delicious and easy-to-make dish. The prawns are cooked perfectly and the sauce is flavorful. I would definitely recommend this recipe to anyone who loves seafood.
Ed Heath
[email protected]I've made this prawn balchao several times now and it's always a hit. The prawns are always cooked perfectly and the sauce is delicious. I love serving this dish with rice or naan bread.
Tammy Davis
[email protected]This prawn balchao is a great way to add some spice to your meal. The prawns are cooked perfectly and the sauce is flavorful. I would definitely recommend this dish to anyone who loves seafood.
Brishell Marshellin
[email protected]I'm not a fan of seafood, but I tried this prawn balchao and was pleasantly surprised. The prawns were cooked perfectly and the sauce was delicious. I would definitely recommend this dish to anyone who loves seafood.
Katie Hobbs
[email protected]This prawn balchao was a bit too spicy for my taste, but I still enjoyed it. The prawns were cooked well and the sauce was flavorful. I would recommend using less chili peppers if you don't like spicy food.
Arif Arman Robin
[email protected]I followed the recipe exactly and the prawn balchao turned out great. The prawns were cooked perfectly and the sauce was delicious. I loved the tangy flavor of the tamarind and the heat from the chili peppers. I would definitely recommend this recipe
Vincent Paradowski
[email protected]This is the best prawn balchao I've ever had! The prawns were cooked perfectly and the sauce was absolutely amazing. I loved the combination of spices and the heat was just right. I will definitely be making this dish again and again.
Kauma Rashida
[email protected]I've made this prawn balchao several times now and it's always a hit. The prawns are always cooked perfectly and the sauce is delicious. I love serving this dish with rice or naan bread.
Brayden Sanders
[email protected]This recipe was a bit too spicy for my taste, but I still enjoyed it. The prawns were cooked well and the sauce was flavorful. I would recommend using less chili peppers if you don't like spicy food.
Mina Moktan
[email protected]I'm not a huge fan of spicy food, but this prawn balchao was surprisingly mild. The flavors were well-balanced and the prawns were cooked perfectly. I would definitely recommend this dish to anyone who loves seafood.
Ebok Doris
[email protected]This prawn balchao recipe is a winner! The prawns were cooked perfectly and the sauce was delicious. I loved the combination of spices and the heat was just right. I will definitely be making this dish again.