Prawn Balchao
Prawn Balchao is a Goa Indian lunch dish made with medium prawns, onion, ginger-garlic paste, dry red goan chilies and other everyday ingredients. The full ingredient list and method are below.
- Total time (approx.)
- 30 min
- Calories (estimate)
- ~420 kcal
- Course
- Lunch
- Cuisine
- Goa (Indian)
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Ingredients
Quantities below are a guide for a typical household portion — scale them to the number of people you are cooking for and season to taste.
- 300g medium prawns, shelled and deveined
- 1 medium onion, finely chopped
- 2 tbsp ginger-garlic paste
- 10-12 dry red Goan chilies (soaked & ground)
- 3 tbsp Goan coconut vinegar
- 1 tbsp sugar
- 1/2 tsp turmeric powder
- 4-5 curry leaves
- 3 tbsp oil
- Salt to taste
Method
- 1Heat oil in a pan, add curry leaves and chopped onion; sauté until golden brown.
- 2Add ginger-garlic paste and turmeric powder, cook for 1 minute.
- 3Stir in the ground red chili paste and cook on low heat for 5-7 minutes, stirring continuously.
- 4Add prawns, Goan vinegar, sugar, and salt; mix well.
- 5Cook until prawns are tender and the gravy thickens to a semi-dry consistency (about 10-12 minutes).
- 6Serve hot with steamed rice or Goan pao.
About these numbers: the time shown is an approximate overall cooking time, and the calorie figure is a rough estimate for one serving of the dish as described — not a laboratory analysis. Both will change with your portion size, ingredients and how much fat you cook with. Dietary tags describe the dish in general terms; always check the labels on what you buy. Nothing here is medical or dietary advice. Spotted a mistake? Tell us and we will fix it.
