- 25 to 30 medium sized prawns 2 large onions chopped finely 2 large tomatoes chopped finely 8 garlic cloves ½ inch ginger 4 black pepper corns ½ inch cinnamon 1 teaspoon saunf/ aniseeds 2 teaspoons cuminseeds 1 chhoti elaichi/ cardamom 1 teaspoon sugar ½ teaspoon vinegar 2 teaspoons tomato sauce 1 teaspoon dry red chilly powder Salt to taste
The Portuguese have left their influence on the food of Goa. A method of cooking fish or prawns in a dark red and tangy sauce is called balchao is a famous cooking style. This tasty tangy pickle type dish can be stored for a week in the refrigerator. You can substitute the prawns with any fish of your choice.
- Clean the prawns. For cleaning procedure please refer to the Tandoori prawns recipe. http://www.allcancook.com/tandoori-prawns/
- Apply salt, turmeric powder and marinate them for 15-20 minutes.
- Grind to a paste the garlic, ginger, peppercorns, cinnamon, aniseeds, cumin seeds, elaichi & chilly powder.
- Heat 2 tablespoons oil and fry the finely chopped onions till golden brown. Add the sugar to the onions while frying.
- Add the ground paste, fry till the paste starts leaving oil and turn dark brown.
- Add the tomatoes & fry well till the tomatoes get pulpy & a gravy is formed.
- Add prawns, salt & fry for 2 minutes. Add 2 tablespoons water & cook till done.
- Add the vinegar & stir well. Add tomato sauce & mix well.
- The prawn balchao/ sungtan cho balchaon is ready to serve with rice & fish curry/ hooman.