Prawns balchao (no vinegar)

 A very popular Goan dish which is usually made in vinegar. This recipe which I am sharing here is without vinegar, but i will also add how to do with it for those who like to add the vinegar.

Usually I just make this for myself as my family does not enjoy onion tomato based preparations. But this time when I made balchao using this recipe they really relished it. I was thrilled!!

Balchao can me made using small or big prawns. In Goa we typically make with small ones. But in Bangalore here we do not get the small prawns easily so I have made with the big ones.

Masala Ingredients:

1 small onion (roughly chopped)

4 kashmir chillies (soaked in water)

3 dry red chillies

2 tsp coriander seeds

1 tsp jeera

3 cloves

5 peppercorns

small piece of cinnamon

half inch ginger

7 to 8 garlic pods

300 to 350 gms prawns ( deveined)

1 tsp haldi

2 tbsp oil

1 medium onion finely chopped

1 large tomato finely chopped

1 tsp lemon juice

salt as per taste

coriander leaves for garnish

Method:

Marinate the prawns in salt, haldi and lemon juice. Keep aside.

Dry roast the masala ingredients untill fragrant and grind to a fine paste adding very little water if needed.

Saute the prawns in  oil until they are cooked. Remove them from the pan and keep aside.

In the same oil add the onion, add a pinch of salt and sugar. Cook the onion till it turns brown.

Now add the tomatoes and half tsp haldi powder and half tsp salt and saute well. Cover and cook till the tomatoes turn mushy.

Now add the masala paste, stir it into the onion and tomato mix and cover and cook till the raw smell is gone. It will take a few minutes. 

Once the gravy is ready add the prawns, check the salt and let it simmer for a couple of minute. Add the coriander leaves and your Prawns Balchao is ready to serve with hot rice or roti.

Note: If you want with vinegar. Grind the masala ingredients with 1/4 cup vinegar. No water is added.

Also if less spice is prefered you can reduce the number of Kashmir and red chillies, or omit the red chillies altogether and add only Kashmir chillies.