A new post for all spicy food lovers...Goan Prawns Balchao!!
This dish is my favorite Prawns dish...I love the aroma of the gravy...and it tastes awesome with Roti or Rice.
I used to make this dish quite often but recently I had totally forgotten about this dish.When I was going through my recipe journal,I found my long lost recipe and it reminded me of the awesome gravy.
I always stock Prawns in my freezer,they serve as my rescue fish ...LOL! Rescue fish in the sense, when I run out of fish and chicken, then these Prawns come to my rescue.
I always stock fresh Prawns every 10 days. If you clean and devein the Prawns and freeze them then when you use them next time ,first thaw them and wash them thoroughly,they are as fresh as ever.
I make sure I consume Prawns within 10 days Max,although if you search online,many posts you can find saying that its safe to freeze the Prawns for Max 6 months.
Now,coming back to our balchao, here is some info regarding balchao which might be of interest for you. Read on! Balchao Info
- You can fry prawns separately after marination.
- You can skip adding vinegar in the last part of preparation.
- Do not over cook the prawns or they will turn rubbery.
- Adjust the spice level as per tolerance.
