Best Balchao Masala Recipes
GOAN PRAWN BALCHãO
Steps:
- Gather the ingredients.
- Put the prawns in a large bowl and sprinkle salt on them. Set them aside.
- Using a dry pan over medium heat, toast the dried red chiles, cumin seeds, mustard seeds , cloves, and cinnamon until they begin to release their aroma. Take off from the heat and cool.
- Grind the ginger, garlic, and toasted spices into a smooth paste using the vinegar. You can do this with a small food processor or a mortar and pestle.
- Heat the oil on a medium flame in a wok -style pan or similar pan. Add the prawns and stir fry until opaque. Remove from the pan and set them aside.
- In the same pan, fry the onions until they are light brown. Add the tomato and fry until soft.
- Now add the spice-vinegar paste, sugar, and salt to taste. Fry until the oil begins to separate from the spice mixture.
- Add the prawns to this spice mixture, mix well and cook for 2 to 3 minutes. Serve with hot basmati rice.
Nutrition Facts : Calories 273 kcal, Carbohydrate 23 g, Cholesterol 5 mg, Fiber 4 g, Protein 4 g, SaturatedFat 2 g, Sodium 441 mg, Sugar 14 g, Fat 19 g, ServingSize 4 servings, UnsaturatedFat 0 g
BALCHAO MASALA
A pickle-like blend of ingredients called _balchao_, is crucial to many of Portuguese Goa's meat dishes, and usually incorporates Goa's other passion, _feni_, a potent alcoholic brew made from either cashew nuts or palm fruit. Also omnipresent in Goan dishes is the highly acidic _feni_ vinegar, which reduces the potency of dried red chiles-as does tart tamarind, another key element in this layered, complex, and fiery-hot paste that peppers its way into many of Goa's curries. Unfortunately, neither the alcohol nor the vinegar is available outside of India (maybe even outside of Goa), and so my offering is devoid of both. Nonetheless, it is very flavorful, with cider or malt vinegar standing in as a perfectly acceptable substitute.
Provided by Raghavan Iyer
Yield Makes 1/2 cup
Number Of Ingredients 10
Steps:
- Pour the vinegar into a blender jar, and then add all the remaining ingredients. Puree, scraping the inside of the jar as needed, until it forms a highly pungent, reddish-brown paste.
- Store the mixture in a tightly sealed nonreactive container in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months.
BALCHAO GOAN STYLE
Make and share this Balchao Goan Style recipe from Food.com.
Provided by Member 610488
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Put the shrimp in a large bowl and sprinkle salt on them. Set aside.
- Roast the dry red chillies, cumin seeds, mustard seeds, cloves and cinnamon till they begin to release their aroma. Take off the fire and cool.
- Grind or blend the ginger, garlic and roasted spices into a smooth paste using the vinegar.
- Heat the oil on a medium heat in a wok style pan or frying pan. Add the shrimp and stir fry till opaque (1-2 min). Remove from the pan and set aside.
- In the same pan, fry the onions till light brown (8-10 min). Add the tomato and fry till soft.
- Add the spice-vinegar paste, sugar and salt to taste and fry till the oil begins to separate from the masala.
- Add the shrimp to this masala, mix well and cook for 3 minutes.
- Serve with piping hot, plain boiled rice.
Nutrition Facts : Calories 518, Fat 19.1, SaturatedFat 2.7, Cholesterol 345.6, Sodium 361.8, Carbohydrate 35.8, Fiber 5.1, Sugar 20.4, Protein 51.4
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