This is a Goan Dish. Balchaun is pronounced as Bal- as in hair in hindi, chaun- As in “Chow” pronounced nasally, like a Chinese dish. This recipe has Portuguese antecedents. I usually use slightly bigger prawns.It goes very well with any pulao.The origin of this recipe is Portuguese and it’s usually the forte of Catholic cuisine but one of the rare Portuguese dishes also enjoyed by Goan hindus. Goan hindus usually turn up their noses at the use of vinegar in food preparation but for some reason are more forgiving when it comes to “Balchaun”.

Prawn balchaun

Ingredients:

• Prawns 2 cups
• Tomatos(medium) 1 cup
• Coriander leaves 1/2 cup
• Turmeric powder 1 tea spn
• Peppercorns 10
• Garlics 8 cloves
• Cumin seeds 1 tea spn
• Oil 1/2 cup
• Onions(medium) 1 cup
• Coriander seeds 1 tbl spn
• Red chillies 8
• Cloves 6
• Cinnamon stick 2 1/2 cm
• Ginger 2 cm.
• Tomato ketchup 1 cup
• White vinegar 2 tea spns
• Salt

Method:

• Apply turmeric powder and salt to to prawns and keep aside. Grind coriander seeds, red chillies, cumin seeds, cloves, cinnamon peppercorn, garlic, ginger to a fine paste.

• Heat oil in a skillet and deep fry the prawns till brown. Keep aside.

• Cut onions fine and fry in the same oil till they become soft. Add ground masala paste and fry until the mixture begins to give off a strong aroma. Cut tomatos into small pieces, add to the mixture in the pan and fry for only a few seconds. Add salt and fried prawns. Cover the pan and cook for 5 minutes.

• Then add tomato ketchup, mix slowly and well. Add white vinegar and mix well and cook for some time.

• Granish with coriander leaves.