jannababe
Culinary Explorer
I recently made Indian Prawn Balchao, and it was an absolute flavor bomb! This Goan dish is a spicy, tangy prawn pickle that’s perfect as a side or a main course. The combination of aromatic spices, vinegar, and prawns creates a deliciously rich sauce that pairs wonderfully with rice or bread. Here’s how you can prepare this mouthwatering Prawn Balchao at home:
Ingredients:
- 1 lb (450g) prawns, cleaned and deveined
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 4-5 cloves garlic, minced
- 1-inch piece ginger, minced
- 2-3 green chilies, slit (adjust to taste)
- 2-3 tablespoons vinegar (cane or apple cider)
- 1 tablespoon tamarind pulp (optional, for extra tang)
- 1 teaspoon sugar (to balance flavors)
- Salt, to taste
- Fresh cilantro, for garnish
Spice Blend:
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon black peppercorns
- 1-2 dried red chilies
- 1/2 teaspoon turmeric powder
- 1 tablespoon red chili powder (adjust to taste)
Instructions:
1. Prepare the Spice Blend:
- In a dry pan over medium heat, toast the mustard seeds, cumin seeds, coriander seeds, black peppercorns, and dried red chilies until fragrant, about 2-3 minutes. Keep an eye on them to prevent burning.
- Once toasted, let them cool slightly and then grind to a fine powder using a spice grinder or mortar and pestle. Set aside.
2. Cook the Base:
- In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent and golden brown.
- Stir in the minced garlic, ginger, and slit green chilies. Sauté for another 1-2 minutes until fragrant.
3. Add Spices:
- Add the ground spice blend, turmeric powder, and red chili powder to the onion mixture. Cook for 1-2 minutes, stirring constantly to ensure the spices do not burn.
4. Cook the Prawns:
- Add the cleaned prawns to the skillet and stir to coat them in the spice mixture.
- Cook for 4-5 minutes or until the prawns turn pink and are cooked through.
5. Add Vinegar and Seasoning:
- Stir in the vinegar, tamarind pulp (if using), sugar, and salt to taste. Mix well and let it simmer for another 2-3 minutes, allowing the flavors to meld together.
6. Garnish and Serve:
- Remove from heat and garnish with freshly chopped cilantro.
- Serve the Prawn Balchao warm with steamed rice or crusty bread to soak up that delicious sauce.
Conclusion
Indian Prawn Balchao is a fantastic dish that delivers a punch of flavors, combining the warmth of spices with the tanginess of vinegar. It's a versatile dish that can be enjoyed as a side or a main course, and it’s perfect for impressing guests or treating yourself to a flavorful meal. Dive into this Goan delight and enjoy a true taste of India!
