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Prawn Ballaoucha

Prawn Ballaoucha


  • 800gm prawns

For paste:
  • 50gm red chilli whole seedless
  • 25gm cloves
  • 20gm jeera
  • 15gm mustard seeds
  • 25gm ginger
  • 20gm garlic
  • 20gm onion chopped
  • 50ml vinegar

For gravy:
  • 25ml oil
  • 10gm garlic finely chopped
  • 100gm tomato puree
  • salt to taste
  • onion chopped
  • 5gm coriander leaves chopped


Clean and wash the prawns and keep aside. Make a paste of the above mentioned ingredients 2-9 in a mixie/grinder. Marinate the prawns with this mixture and keep it for 2 hours at room temperature.

Heat a pan , add oil and garlic and also add onions and cook for 2 minutes. Add the prawns and cook further for 10 minutes.

When the prawns are 3/4 cooked, add tomato puree and salt and cook further for 5 minutes.

Serve hot garnished with chopped coriander leaves.



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