Prawn Balchao With Rice Recipe

About this recipe

Prawn Balchao is a fiery and tangy Goan delicacy made with succulent prawns cooked in a spicy vinegar-based masala. Served alongside aromatic steamed rice, this dish offers an explosion of flavors that perfectly balances heat, tang, and sweetness.

Ingredients

• 100 g Coriander Leaves
• 10 pcs Prawns
• 1 kg Basmati Rice
• 190 ml White Cooking Vinegar
• - Dry Red Chillies
• 100 g Garlic
• loose Ginger
• 100 g Jeera
• 100 g Yellow Mustard Seeds
• 500 g Onion
• 1 liter Sunflower Oil
• 100 g Salt

Instructions

1. 1. Clean and devein the prawns, then rinse thoroughly. Pat dry and set aside.
2. 2. Prepare the Balchao masala by grinding together dry red chilies, garlic, ginger, cumin seeds, mustard seeds, and vinegar into a smooth paste.
3. 3. Heat oil in a pan over medium heat. Add finely chopped onions and sauté until golden brown.
4. 4. Add the prepared Balchao masala to the sautéed onions and cook for 6-7 minutes, stirring often, until the oil begins to separate.
5. 5. Add the prawns to the masala, season with salt, and cook for 5-6 minutes until the prawns are fully cooked and infused with the flavors.
6. 6. While the prawns cook, prepare steamed rice by rinsing basmati rice and boiling it with water and a pinch of salt until tender.
7. 7. Serve the Prawn Balchao hot with freshly steamed rice, garnished with chopped coriander leaves.