This time when my hubby got home with prawns,I made my mind no matter what, I am not going to prepare the usual curries out of them,so this quest of mine lead me to the most happening state in India, Goa.Romantic Beaches, beautiful cottages,Churches and sea food are something that comes to our mind the minute we think about Goa.
Goan or the Konkani cuisine is famous for huge variety of fish dishes cooked with elaborate recipes. Coconut and coconut oil is widely used in their recipes.Balchao consist of a fiery pickle,like tomato and chilli sauce,and though this sauce is widely used with prawns but pork and fish can also be cooked in this way.
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| Ripe Of Prawn Balchao |
Ingredients:
- Prawns (can be of any size) 1 kg
- Brown Mustard Seeds 1 Tbs
- 7-8 Dried Red Chillies
- 2 Garlic Cloves Chopped
- 8 cm piece Ginger Peeled
- 2 Cloves
- 2 Tomatoes (Roughly Chopped)
- 2 Tbs Tomato Sauce
- 1/2 Tbs Turmeric
- 3 Onions Chopped
- Salt
- Vinegar 2 Tbs
- Whole Garam Masala 2 each
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| Ripe Of Prawn Balchao |
Method:
- Wash the Prawns with warm water then marinate with Vinegar,Salt,turmeric and Red Chili Powder.
- Marinate for 15 mints,take a pan and heat some vegetable oil and shallow fry the prawns,keep them aside.
- In grinder mix all the ingredients and make a dry paste.
- In a pan heat some oil and add some whole garam masala,once started crakling then add the paste,stir for a while then add 2 cup of warm water.
- Once the gravy starts boiling add the Prawns and cook the dish in low flame for a while.
- Once the gravy get its required Consistency switch off the flame and ladle down the dish in a bowl.
- Serve with Steam Rice.
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| Ripe Of Prawn Balchao |
