Monday, 4 June 2012

Prawn Balchao (A Traditional Goan Dish)

Prawn Balchao is a traditional spicy dish of Goa. Its nothing but prawns in Spicy n Tangy Onion Tomato based gravy.
This is one of my favorite dish from Goan cuisine.


Prawns have numerous benefits 
  • Prawns are great supplier of proteins and low in fat and calories which make them a healthy food. 
  • They are rich in Omega 3 fatty acids which is good for the heart. It prevents the heart from diseases and also circulatory problems. 
  • Prawns health benefits is also due to its rich content of selenium which prevents the growth of cancer cells therefore protecting the body from cancer. 
  • The fatty acids in prawns reduces and prevents the body against Alzheimer's disease and dementia.
However too much consumption of prawns is also not good as they are a bit high in cholesterol.
Last month we had been to Goa for some days, and managed to eat in the best food joints across Goa, and also got details of some authentic Goan dishes.
The first of them is "Prawn Balchao"


Serves 3
Ingredients:
Prawns - 500 gms - shelled headless
Ginger - 1 inch piece
Garlic - 5-6 flakes 
Cumin seeds - 1/2 tsp
Long red chillies - 8
Cloves - 4
Cinnamon - 1 inch piece 
Mustard seeds - 1/4 tsp
Vinegar or Kokum syrup - 4-5 tbsp
Onions - 3 - finely chopped
Tomatoes - 3- finely chopped
Oil - 2 tbp
Sugar - 1 tbsp
Salt to taste
Method:
Clean & wash the prawns and remove excess water. Add salt & keep aside.  
Grind ginger, garlic, cumin seeds, red chillies, cloves, cinnamon & mustard  along with vinegar or kokum into a fine paste and keep aside.   
Heat oil in a wok or deep fry pan & saut√©/fry the prawns until all the moisture dries up. 
Remove the prawns & keep aside. In the same oil, saut√© or fry onions until soft & light brown. Add chopped tomatoes & cook on high heat until it forms a thick pulp & oil separates.  
Add the ground masala & stir-fry for 2-3 minutes. Add the prawns , sugar & salt if required. Cook on low heat for another 5-7 minutes or until oil separates from the masala.
Serve hot with steaming boiled or white rice.

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