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==Preparation== | ==Preparation== | ||
Methods describing how to prepare it suggesting cleaning and deveining the prawns, sprinkling salt on them in a large bowl and setting the same aside. Red chillies, cumin seeds, mustard seeds, cloves and cinnamon are roasted in a dry pan till the aroma is felt. This is cooled. Ginger, garlic and roasted spices are ground into a paste with the vinegar. Oil is heated, the prawns are added and stir-fried till opaque. Next, the pan is used to fry onions. Once onions are light brown, tomatoes are added and fried till soft. Spice-vinegar paste is added, with sugar and salt. This is fried till the oil begins to separate from the masala, prawns are added, and the mix is cooked for | Methods describing how to prepare it suggesting cleaning and deveining the prawns, sprinkling salt on them in a large bowl and setting the same aside. Red chillies, cumin seeds, mustard seeds, cloves and cinnamon are roasted in a dry pan till the aroma is felt. This is cooled. Ginger, garlic and roasted spices are ground into a paste with the vinegar. Oil is heated, the prawns are added and stir-fried till opaque. Next, the pan is used to fry onions. Once onions are light brown, tomatoes are added and fried till soft. Spice-vinegar paste is added, with sugar and salt. This is fried till the oil begins to separate from the masala, prawns are added, and the mix is cooked for 2–3 minutes.<ref name="Balchao" /> | ||
Balchão is usually served with hot, plain boiled rice. It can also be refrigerated, and will keep for a long time in the fridge. | Balchão is usually served with hot, plain boiled rice. It can also be refrigerated, and will keep for a long time in the fridge. | ||