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Prawn Balchao With Fenni

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Prawn Balchao With Fenni

  • Non Veg
  • 43 mins
  • Serves 4
  • Easy



This prawn balchao recipe does justice to the authentic Indian food. It is considered as part of the Goan delicacy, and no chef should miss out on this recipe. It is guaranteed to be a crowd pleaser and your guests will relish the moments they spent eating these delicious prawns which are soaked in red paste of Indian masala, onions and fenni. The best part is that it is easy to prepare and doesn’t require significant knowledge of the pantry.

Health benefits

  • Prawns help to lose weight because they provide low calories and low fat high quality proteins. Any individuals who want to gain muscle mass should also try to incorporate prawns into their diet.
  • Prawns are a rich source of omega 3 fatty acids, an essential nutrient which boosts brain health and lowers the risk of cardiovascular diseases.
  • Perhaps more important is the presence of selenium which prevents the outbreak of cancer in the human body. This is because selenium is effective against free radicals in cells.
  • The presence of vitamins B6, B12 and K help to promote various functions of the body. For instance it boosts the metabolism rate to produce more energy and repair tissues.
  • Phosphorous is important in the growth, sustenance and maintenance of bones. This is especially important in kids and adults alike.
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How to Make Prawn Balchao With Fenni

  • Chop onions and garlic. Grind them with the listed ingredients into a paste. Pour vinegar.
  • Deshell and clean the prawns.
  • Heat some oil into skillet and drop chopped garlic.
  • Once the garlic is golden brown, add chopped onions and heat.
  • Add the curry leaves to the paste and mix it thoroughly. Heat for 10 minutes.
  • Keep adding the coconut to prevent the mixture from becoming dry.
  • Stir in the prawns, turn each side for 15 minutes to ensure they are thoroughly cooked.
  • Serve with fenni.


  • China is the highest producer of Shrimp worldwide, followed by Thailand, Indonesia and India.

The intensive farming methods are a huge burden on our ocean’s ecosystems which are struggling to maintain healthy levels of shrimp which are constantly fished out.

Suman Bagga

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