Ingredients:
300 grams medium to large raw prawns(shell removed)
1 cup Vegetable oil for frying the prawns
1 medium onion (finely chopped)
6 tablespoons Recheido Masala(for fish)
6 tablespoons vinegar(toddy)
Salt to taste
Preparation:
Wash the clean prawns and apply salt to them. In a pan heat oil and fry prawns till cooked (or you can cook for longer till prawns are nice and crisp. For Balchão, I prefer prawns to be fried but not too crunchy. You may like it otherwise!?).
Place fried prawns on paper kitchen towels to suck out excess oil. In the same pan, used to fry the prawns(or you can use another pan, whatever) sautee chopped onion till onion becomes transparent and then add the Recheido Masala.
Fry the Recheido Masala and onion for 3 to five minutes on slow flame and then add the fried prawns to it. Add more salt if needed. Fry for another 3 to five minutes on slow-medium flame. Add vinegar and bring Balchão to a boil. Turn off flame and cool.
When cool, fill the Prawn Balchão in a glass jar by pressing it down to bring out the oil. If the oil is less, heat some more oil, cool and add to the jar. The oil should cover the pickle completely or else it tends to grow fungus.
This recipe is also published on http://expertscolumn.com/content/how-make-prawn-balch-o
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