Dry Balachaung

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Balachaung is more Burmese dish than Bangladesh. Though it is very popular in Bangladesh (specially in Chittagong). This version of Balachaung has long shelf life. You can just make it and keep it airtight container about two months. It is a spicy dish with lot of dry chillies, though you can add more or less as you taste and depend on the heat of your chillies.


  • 1 cup dried shrimp
  • 1 cup thinly sliced onion
  • 6-7 dry chillies
  • 1 and ½ tbsp. sliced garlic
  • ½ tsp chilli powder (optional)
  • ½ lemon
  • Oil
  • Salt to taste






How to make:

  1. Deep fry sliced onion till it becomes light golden brown
  2. Fry garlic till it becomes light golden brown.
  3. Fry dry chillies slightly. Coarse crush it.
  4. Wash the dry shrimp and fry(no oil) it to it gets dry and crisp.
  5. Squeeze lemon in prawn and add salt and chilli powder. Mix it.
  6. Turn off the heat and add all fried ingredients with shrimp. Mix well.
  7. Let Balachaung cool down before store it.



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Anm Ghulam Mostofa

A easy attractive recipe . I think it will taste also . I will try it and tell you latter .
Good night .

patrick rajan

dear m/s rownak jahan//thanks a lot for your balachaung recipe/I was born in mandalay Burma//my mother was born and brought up and did her entire studies in Rangoon//she spoke fluent Burmese and she expired on 19jan this year//she used to make Burmese dishes which were very good//I will try this recipe as a tribute to her//I appreciate your effort/I plan to visit gold coast soon to see my friend//will try and meet you//regards//patrick


Wonderful recipe. I will definitely try this at home. Your recipes always make me feel at home. Thanks for posting and sharing. I am a great FAM of your recipes. May Allah always bless you!

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