Traditional Prawn Balchao Recipe Recipe

To begin making the Prawn Balchao method, in a large container, rinse the prawns under running moisture, strain it out.stream in in a pinch of seasoning and turmeric ground mix, combine well and set aside.

This step will basically remove the typical sea food odour from the prawns.In a wok parched parched-fry - chillies, pepper, cumin, mustard, cloves and cinnamon.Grind the roasted combine of spices along with ginger, garlic and the acetic liquid into a seamless paste.In another wok/kadhai burning up some cooking oil, stream in in the diced onions and stew till golden brown.stream in in the diced tomatoes and curry leaves, stew till all the moisture evaporates and the mixture turns all mushy leaving cooking oil at the sides.stream in in the masala condiment mixture and stew till the raw smell disappears.stream in in the prawns along with the granulated sugar, check for masala condiment levels and adjust accordingly.stew till the moisture left by the prawns evaporates and the mixture turns into a thick broth like consistency.dish up burning Prawn Balchao with any roti or simple rice of your choice with a nice tall glass of chilled beer.