Prawns Balchao
Goan prawn balchao is a fiery dish from the Indian coastal state Goa. This is made with prawns in a tangy and spicy chili and tamarind sauce and tastes like pickle.
Servings 6 People
Ingredients
- 50 small shrimps/ 25 tiger prawns
- 3 medium sized onions finely chopped
- 15-17 garlic pods finely chopped
- 1 teaspoon red chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon salt
- 1 lime
- ½ cup tamarind pulp
For the masala:
- ¾ inch asafoetida / 1 teaspoon asafoetida powder
- 15 black pepper
- 1 teaspoon mustard seeds
Instructions
- Soak the tamarind pulp in 1 cup water for atleast 15 minutes.
- De-vein and clean prawns. Refer to this video to know how to de-vein prawns.
- After cleaning, add chili powder, turmeric powder and mix well. Keep it aside to marinate for atleast 15 minutes.
Let us prepare the masala:
- Take the tadka pan or any small pan, add asafoetida and 2 teaspoon oil.
- After 1 minute, add black pepper and mustard seeds and close the lid.
- After mustard seeds splutter, switch off the heat/gas and let this cool.
- After cooling make a paste of this using a mortar and pestle.
- This masala can even be done and in advance and stored in fridge.
Let us now prepare the balchao:
- Heat a kadai/pan, add 5 teaspoon oil.
- Add chopped onion and fry till onions turns mushy.
- Add garlic and mix. Fry till aroma gets emitted from garlic.
- Add prawns and mix.
- Add the tamarind pulp along with water, mix and close the lid.
- After 10 minutes, add a teaspoon of the masala paste to the prawns in the kadai.
- Mix well and let it cook.
- After 5 minutes, taste and if needed add salt.
- Garnish with lime juice and close the lid.