Monday, 19 December 2011

Prawn Balchao (Traditional fare) Sea food

This is similar to our prawn pickle, but here onions & tomatoes are used to make the gravy.


Prawns: 500 g preferably small ones
Oil: 200 ml
 Onion seeds/nigella/kalonji: 1 tsp

For the masala:
Red chilli: 10
Onion: 150 g
Tomato: 150 g
Cinnamon: 1 stick
Cardamoms: 3
Cloves: 6
Black pepper: 1 tbsp
Cumin seeds: 1 tsp
Ginger: 2 tbsps
Garlic: 20-25 pods
Vinegar: 150 ml
Sugar: 1 tbsp


Grind the ingredients for masala using vinegar.
Clean & devein prawns.
Heat oil, add the onion seeds & cleaned prawns. Stir till all the water evaporates & the prawns are partially fried.
Now, add the paste, sauté well till the gravy releases all the oil. Add salt & any remaining vinegar.
Cool well before bottling.

Note: dried prawns can be used too. For this, dry roast the prawns before adding to the masala.  

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