Balchao is a hot and spicy dish prepared from fish particularly prawns in most of the Goan houses. It can be enjoyed as a side dish or as curry with rice.
Its prepared with shrimps very small in size. If that is not available, you can cut large shrimp into very small pieces. Here in US, mostly only medium-large size shrimp are available. I have never come across tiny one’s. Lets get down to the recipe.
- 1/2 cup cleaned, deveined shrimps (small or large cut into small pieces)
- turmeric powder
- red chilli powder
- salt as per taste
- 1 1/2 onion, finely chopped
- 1 medium tomato, finely chopped
- 2 tbsp olive oil
- 6 garlic cloves
- 1/2 inch ginger
- 1/2 inch cinnamon stick
- 1 cardamom
- 2 cloves
- 4 pepper
- 2-4 green chillies (depending on how spicy they are)
- 1/2 tsp cumin seeds
- 15-20 coriander seed grains
- few sprigs of coriander leaves to garnish (optional)
- Marinate the shrimps with salt, turmeric powder and red chilli powder and keep aside.
- Grind all the ingredients to a fine dry paste except shrimps, onion, tomato. However, if your blender doesnt grind to a fine dry paste, add a tbsp of onion and tomato and as little water as possible to it and grind.
- In a pan, heat oil. Then add the remaining onion and saute for few minutes till transparent.
- Now add the remaining tomatoes and ground paste and saute. Add salt as per taste.
- Now add the shrimps and fry.
- Add enough water and allow to cook till the prawns are soft.
- Check the taste and garnish with coriander leaves if desired.