For the Balchão Masala Paste:
Grind all in a mixer 5-7 Kashmiri dry red chillies (for colour)
4-5 dry red spicy chilies
1/2 tsp Cumin seeds
1/2 tsp turmeric powder
1/2 tsp cloves
1 tsp Black Peppercorns
6 Garlic cloves
1 inch Cinnamon stick
Vinegar (as per taste)
INGREDIENTS REQUIRED:
1-2 tblspn Oil
250 g Prawns
1/2 tsp turmeric powder
2 tblsp Vinegar
5 Garlic cloves (fine chopped)
1 inch Ginger piece (chopped)
1 medium sized Onion (fine chopped)
1 tblsp sugar
Salt (as per taste)
INSTRUCTION:
In a deep bowl marinate the prawns with salt and turmeric powder. Coat it well
and place them aside for atleast 15 mins. Meanwhile prepare Balchao paste in the grinder.
Heat a flat Pan on Low- medium heat and shallow fry the prawns till they are cooked. Each side 3-5 mins.
Remove the cooked prawns on a plate and add vinegar to taste. Coat the prawns well and set aside for 15 mins, so that vinegar is well absorbed.
In the same Pan, add some more oil, chopped garlic, ginger and roast them well. Add onions and saute till its soft.
Now add the Balchao paste and further saute for 2-3 mins. Cover with the lid so that the masala doesn't splutter.
Add water if required for consistency and give it a good boil. Add fried prawns, salt and sugar.
Give it a good boil and serve hot with pao/bread. This Balchao prawns can be stored in a clean glass jar for couple of months provided there is no water in it.
NOTES:
DO not add water if it has to be stored for longer period. Just use vinegar for grinding the masala.
To make it less spicy de-seed the chilles.
For better take make the recipe in advance so that the masala once marinated brings great flavour.
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