After checking the net for prawn recipes, I was attracted to this Prawn Balchao since it has unique name and something I never heard before. This  is a classic Goan recipe using dry chili and vinegar as its ingredients. They can be served as appetizer  or a side dish with plain boiled rice or mildly spiced pulao. Since it contains vinegar, it will stay well in the fridge for up to a week.

My family really love this spicy and tangy dish, it is best suited for spicy food lovers.

Adapted from Sanjeev Kapoor

600g prawn shelled
2 Onion chopped
4 Tomato chopped
2 T sugar or to taste
3/4 C oil
salt to taste

12 dry chili soak to soften
2 in ginger
15 garlic
10 cloves
2 in cinnamon
1 tsp mustard seed
1 C malt vinegar


Add salt to the cleaned prawn. Fry prawn with little oil  and remove. Using the same pan, fry the onion until light brown. Add in tomato and salt, cook until soft. Add blended spices , fry for 3 minutes. Add prawn and sugar, fry for another 5 minutes till oil separates from the spices. Serve hot with bread or rice.

Linking to  One Dish Meal

var feedbutton_id = 17096;

var fb_bordercolor = "#3399FF";
var fb_bgcolor = "#FFFFFF";

Rate this recipe:
Generate another secure code  = 

You may like

Recipe Prawn rolls - Lobster roll with prawns
Prawn rolls - Lobster roll with prawns
4 servings
12 min
Very Easy
Recipe Roasted prawns with garlic and herbs
Roasted prawns with garlic and herbs
4 servings
30 min
Very Easy
Recipe Paella with seafood
Paella with seafood
4 servings
1 h 45 m
4.3 / 5