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Prawn Balchao

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A Sanjeev Kapoor recipe.
  Prawn/Shrimp 1 Pound
  Tomatoes 3 Medium, chopped
  Turmeric powder 1 Pinch
  Onion 1 Large, chopped
  Ginger garlic paste 1⁄2 Teaspoon
  Cloves 4
  Cinnamon sticks 3 Small
  Dry red chilies 3
  Malt vinegar 1⁄2 Cup (8 tbs)
  Sugar 1 Tablespoon
  Salt To Taste

Clean shrimp, remove head,tail and shell. Keep aside.

Grind half tomato, ginger-garlic paste, cloves, cinnamon sticks, red chillies with vinegar into a smooth paste. Keep aside.

Heat a skillet. Add 2 tbs oil and a pinch of turmeric powder. Add shrimp and dry fry until light brownish. Remove.

In the same skillet, add 4 tbs oil, add chopped onions and saute until they change color. Add the tomatoes. Cover and cook until tomatoes turn tender. Remove lid and mash the tomatoes and continue to cook until oil begins to separate from the tomato pulp.

Now add the ground masala and sugar. Mix well. Cover and cook for another 1 minute.

Add the shrimp and continue to cook until shrimp becomes coiled and completely cooked.

You may choose to add some water, adjust salt and make it into a gravy or just add salt and continue cooking until water evaporates and the dish reaches desired consistency.

Serve Hot with steamed Rice.

Recipe Summary

Difficulty Level: 
Main Dish
Everyday, Gourmet, Party
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes

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Average: 3.6 (8 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 624 Calories from Fat 30

% Daily Value*

Total Fat 3 g5.2%

Saturated Fat 1.4 g7%

Trans Fat 0 g

Cholesterol 743.9 mg248%

Sodium 1907.2 mg79.5%

Total Carbohydrates 83 g27.7%

Dietary Fiber 13.7 g54.8%

Sugars 56.9 g

Protein 77 g153.5%

Vitamin A 93.6% Vitamin C 121.8%

Calcium 14.7% Iron 15.1%

*Based on a 2000 Calorie diet


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Prawn Balchao Recipe