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Prawn Balchao

Prawn Balchao Masala Ingredients:

24 Kashmiri Chillies
1 Inch Piece Ginger
6 Flakes Garlic
1 and 1/2 Teaspoon Jeera
1/2 Teaspoon Haldi Powder
A Small Ball of Tamarind
Vinegar around 200ml

Other Prawn Balchao Ingredients:

2 Medium Sized Cups of Prawns
4 Medium Onions cut fine
1/2 Inch Ginger cut into Jullians
6 Flakes of Garlic cut fine
2 Green Chillies
2 Sprigs of Curry leaves
300 to 500 ml of Oil depending on storage

Put all the masala ingredients in the blender

They needed to be blended in vinegar so add around 200ml

It needs to be a fine blend take for example the masala below is not quite done, can still see the chilly seeds and its coarse.

Hope your prawns are cleaned or you can do that while your masalas getting done.

Your Balchao Masala should look like what it is below.

Once your prawns are cleaned, saute them for a while.

Now you need to chop the second set of ingredients, onions, ginger and garlic.

Your prawns should be fried by now, keep them aside till they cool off and become easy to handle.

Put some oil into the pan and put the curry leaves on the fire.

Add the juliennes of ginger and stir fry with the curry leaves.

Then add the garlic pieces are continue frying

When slightly brown add the onions and yes, keep frying!

While thats happening, chop your prawns into pieces this is if you have large or medium size prawns. You want the masala flavour to get into it.

You have reached a culinary check point once your onions are nice and brown.

Its time to add the balchao masala to the ingredients.

Now mix the masala up with the ingredients and let it fry as well.

Once thats done, add the chopped pieces of prawn to the masala, your prawn balchao is nearly ready.

Mix the prawn balchao ingredients in the masala till its spread evenly.

Split and cut into pieces two green chillies or more if you want your prawn balchao extra spicy.

Add the green chilly to the prawn balchao and your done. If you are going to consume the balchao immediately you can use less oil during the steps.