Method

• 1. Clean and wash prawns.
• 2. Heat little oil in a pan and sauté the prawns for a while.
• 3. Remove it from flame and grind it in coarse paste in a blender. (You can also chop prawns into small pieces).
• 4. Meanwhile, chop the onions, ginger and garlic.
• 5. Now again heat a good amount of oil in a pan. Add curry leaves and sauté it for 1 minute.
• 6. Add chopped onion, garlic and ginger in pan and sauté it for sometimes.
• 7. When onion becomes little brown, add the balchao masala and let it cook for sometimes.
• 8. Once it is done, add prawns and let it cook for 5-7 minutes.
• 9. Now add some split green chillies and put the flame off.

Balchao Masala Preparation

• 1. Take Kashmiri red chillies, turmeric powder, ginger, garlic, cumin and tamarind pulp in a grinder jar, and grind the mixture to a smooth paste.
• 2. Once blended well add vinegar and keep it aside.

Tip

• If you are going to consume the Balchao immediately you can use less oil.
• If you want to preserve it for a long time add more oil for preservation. The oil should float on the surface of the content.
• Dried prawns can also be used for the preparation of this

• Recipe Type : Goa, Non Vegetarian, Regional