DISH NAME : PRAWN BALCHAO

Preparation Time : 30 Minutes

Cooking Time : 15 Minutes

Description

Prawn Balchao is a spicy seafood dish . Balchao was introduced by Catholic Portuguese to Goa during colonization(balchao is Portuguese for pickle). Balchao is almost like pickling and can be made days in advance and can be had without reheating.
Coconut vinegar, made from the sap, or "toddy," or coconut water of the coconut tree. It is used extensively in Asian cuisine (particularly in the Philippines known as Niyog suka, as well as in some cuisines of India, Goa and Kerala. Coconut vinegar is similar to other fermented vinegars such as apple cider and balsamic vinegars. After fermenting it forms into a cloudy white liquid, with a sharp, acidic taste.

Note

1) Balchao will taste better if kept for a day or two (in the fridge), rather than having on the same day its made.
2) If coconut vinegar is not available, use any normal vinegar.

Method

1) Wash and dry prawns.
2) Heat oil in a kadhai and deep fry prawns for 4 minutes. Remove from oil.
3) Grind all the ingredients of masala to a smooth paste in a blender.
4) Heat 4 tbsp oil in a kadhai, add onions and saute over medium heat until golden brown. 5) Add tomatoes, stir fry till tomatoes are cooked.
6) Add the paste and cook for 5-6 minutes.
7) Add prawns and stir fry for 2 minutes.
8) Add curry leaves, sugar and salt. Remove from fire.

Serving Suggestions

Serve this at room temperature as pickle or hot as a side dish.