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Recipes in English
>>
Seafood Recipes >>
Prawns Balchao |
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This is a favourite
Indian dish which can be preserved for a couple of days. In
fact, its tangy taste is at its best after a day or so. It can
be stored as a pickle for longer, if preservatives are added. |
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Prawns, small
size 1 kg |
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Black
peppercorns 2.5 gm/ 1/2 tsp
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Cardamoms 12
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Cinnamon 4
sticks, 1” each |
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Cloves 5 gm/15
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Cumin (jeera)
seeds 2.5 gm/ 1/2 tsp |
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Curry leaves
12 |
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Garlic paste
30 gm/2 tbs |
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Ginger paste
15 gm/1 tbs |
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Groundnut oil
160 ml/ 2/3 cup |
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Malt vinegar
160 ml/ 2/3 cup |
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Onions,
chopped 160 gm/ 2/3 cup |
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Red chillies,
whole 15 |
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Sugar 25 gm/5
tsp |
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Tomatoes,
chopped 120 gm/ 1/2 cup |
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- Shell,
devein, wash and pat dry prawns. Blend the peppercorns,
cardamoms, cinnamon, cloves, cumin and red chillies with the
vinegar in a blender. Keep aside. Heat oil in a kadhai and
deep fry prawns to a golden brown. Remove. Add the onions to
the hot oil. Sauté till golden brown. Add the ginger and
garlic pastes and stir for a minute. Add the tomatoes and
the blended paste. Stir for 2-3 minutes. Add the fried
prawns, curry leaves and sugar and cook till prawns are
tender.
- Time:
Preparation: 30 minutes, Cooking: 30 minutes
- To
Serve: Serve hot with steamed rice or any Indian bread.
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