Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

July 16, 2011

PRAWN BALCHAO

PRAWN BALCHAO 500 grams dried prawns or shrimps 6 medium size onions chopped finely 300 grams oil 2 teaspoons chilly […]

PRAWN BALCHAO
500 grams dried prawns or shrimps
6 medium size onions chopped finely
300 grams oil
2 teaspoons chilly powder
1 tablespoon chopped garlic
1 tablespoon cumin powder
2 tablespoons vinegar

Wash the dried prawns /shrimps and drain off all the water. Heat oil in a pan and fry the prawns till golden brown. Remove and keep aside. Fry the onions and chopped garlic in the remaining oil till golden brown. Add the chilly powder, cumin powder and vinegar and sauté for 10 minutes. Now add the fried prawns and simmer till the gravy dries uo. Cool and bottle and use when required

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Article written by Bridget White-Kumar
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