Prawn Balchao Recipe

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Prawn Balchao Recipe Recipe


By Monish Gujral Published: January 22, 2014

  • Prep: 15 mins
  • Cook: 20 mins
  • Ready In: 35 mins



  1. In a large bowl mix salt and prawns. Keep aside.
  2. Roast the dry red chillies, cumin seeds, mustard seeds, cloves and cinnamon till they begin to release their aroma. Take off from the fire and cool.
  3. Put all the masala ingredients in the blender add the vinegar and blend to a smooth paste.
  4. Heat the oil on a medium flame in a wok-style pan. Add the prawns and stir fry till opaque. Remove from the pan and keep aside.
  5. Now you need to chop the second set of ingredients, onions, ginger and garlic. Put some oil into the pan and put the curry leaves.Add the juliennes of ginger and stir fry with the curry leaves.
  6. Then add the garlic pieces are continue frying.When slightly brown add the onions and keep frying till the're golden!
  7. Now add the spice-vinegar paste, sugar and salt to taste and fry till the oil begins to separate from the masala.
  8. Add the prawns to this masala, mix well and cook for 2-3 minutes. Enjoy your Prawn Balchao with hot white rice.

First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

1 Comment

  1. Ela Khatri

    July 11, 2016 at 3:52 pm

    I have made your Goan fish curry and the prawns. Both these recipes of your have a small of tamarind. In the instruction there is no where you mention when and how to use it.

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