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Indian Recipe : Prawn Balchao

This is a Goa recipes


  • 1 kg prawns (medium sized)

For the paste:

  • 20 whole red chilies
  • 150 ml groundnut oil
  • 4 cinnamon sticks
  • 160 g onions
  • 15 green cardamoms
  • 120 g tomatoes
  • 15 cloves
  • 1 g curry leaves
  • 3 g black peppercorns
  • 10 g cumin seeds
  • 10 g sugar
  • 10 g garlic
  • Salt to taste
  • 30 g ginger
  • 150 ml vinegar


  1. Shell, devein and wash prawns.
  2. Heat oil in a kadai to smoking point and then deep fry the prawns for about 2 to 3 minutes. Remove and keep aside.
  3. Peel, wash and shop onions and tomatoes.
  4. Wash curry leaves. For the paste, peel garlic and roughly chop ginger. Grind these along with other ingredients to make a smooth paste.
  5. Heat oil in a kadai. Sauté onions over medium heat until they are golden brown.
  6. Add tomatoes. Stir for a minute and add the paste and salt. Cook for 2 to 3 minutes.
  7. Add prawns and stir until cooked.
  8. Season with curry leaves, sugar and stir. Remove and serve with rice or bread.

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Last Modified: 11/27/11.