Friday, May 29, 2015

Prawns Balchow

I found good quality shrimp/prawns from India at our local Sprouts the other day. We had a get-together that weekend. So I decided to make Prawns Balchao. This is what I did -

Prawns Balchao
Goan Prawns Pickle/Curry
2 lb prawns, deveined

10 Kashmiri Chilies, soaked in water for 2 hours
1 tsp. cumin seeds
10 black pepper corn
6 cloves, garlic, chopped
1 1/2 ginger, chopped
1/2 tsp. turmeric powder
salt to taste
2 tsp. white vinegar
1" piece of cinnamon
1 tsp. garam masala

2 tbsp. mustard oil
1/2 tsp. mustard seeds
1/2 tsp. asafoetida
1 tsp. sugar
2 cups, finely chopped onion
1 cup, finely chopped tomatoes
2 sprigs curry leaves

Salt if needed

1. Drain the Kashmiri chilies. Grind with the remaining ingredients for the marinade.
2. Marinate prawns with above marinade and set aside for 1/2 hour.
3. Heat oil in a pan. Add  mustard seeds, asafetida and curry leaves. As they splutter, add sugar. When it caramelizes, add onion. Sauté till onion is soft.
4. Add tomatoes. Sauté for 10 minutes.
5. Now, add prawns along with the marinade and 1/2 cup water.

6. Bring to boil.
7. Let it simmer till a thick gravy is formed.
8. Adjust for salt -if needed.

Note -
1. Instead of Kashmiri chilies, paprika can be used.
2. If you don't have mustard oil, use any oil of your choice. Note that mustard oil has a strong flavor.
3. This recipe is for about 8 people.


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