Goan Prawn Balchao

Contains: shellfish

• Black pepper

  3 g

• Cumin seeds

  4 g

• Garlic

  20 g

• Ginger

  15 g

• Kashmiri red chili

  15 g

• Oil

  40 ml

• Onion

  150 g

• Prawns

  400 g

• Salt

  to taste

• Sugar

  6 g

• Tomato

  100 g

• Vinegar

  45 ml

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Method

1. 1Clean and devein the prawns, then pat dry.
2. 2Soak Kashmiri chillies in vinegar for 15 minutes.
3. 3Grind the chillies with garlic, ginger, cumin and peppercorns to a thick paste using the vinegar.
4. 4Heat oil and fry finely chopped onion till deep brown.
5. 5Add the ground masala and fry till the oil separates.
6. 6Stir in chopped tomato and cook till pulpy.
7. 7Add sugar, salt and a splash of vinegar.
8. 8Toss in the prawns and coat well in the masala.
9. 9Cover and cook on low till prawns turn opaque.
10. 10Simmer uncovered till the masala clings thickly.
11. 11Check the tang and adjust vinegar or sugar.
12. 12Serve with pao or steamed rice.