Prawn Balchao

How to make Prawn Balchao.

Ingredients: Serves 6-8

  • 1 kg Prawns, de-veined
  • 2 Onions, finely chopped
  • 2 Tomatoes, ripe
  • 2 sprig Curry leaves
  • 2 tablespoons Ginger Garlic Paste
  • 15 Dry Red Chillies
  • 2 teaspoon Whole Black Peppercorns
  • 1 teaspoon Cumin seeds
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Mustard seeds
  • 1 inch Cinnamon Stick
  • 6 Cloves
  • 2 tablespoons Sugar
  • 1/2 Vinegar
  • Salt, to taste
  • Oil, as required


  1. In a large bowl, clean the prawns under running water and strain them out.
  2. Add a pinch of salt and turmeric powder, mix well and set aside.
  3. In a wok, dry roast the chillies, pepper, cumin, mustard, cloves and cinnamon.
  4. Grind the roasted mix of spices along with ginger, garlic and the vinegar into a smooth paste.
  5. In another wok heat some oil, add the chopped onions and cook until golden brown.
  6. Add the chopped tomatoes and curry leaves, cook until all the water evaporates and the mixture turns all mushy leaving oil at the sides.
  7. Add the spice mixture and cook until the raw smell disappears.
  8. Add the prawns along with the sugar, check for spice levels and adjust accordingly.
  9. Cook until the water left by the prawns evaporates and the mixture turns into a thick gravy like consistency.
  10. Serve with any roti or simple rice of your choice and enjoy!
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