Prawn Balchão

A fiery Goan prawn pickle-curry in a tangy chilli, garlic and vinegar masala that keeps well.

TIME BREAKDOWN
Prep: 20 min
Cook: 30 min
Total: 50 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Medium

Ingredients

  • 600g raw peeled king prawns
  • 1/2 tsp ground turmeric
  • 1 tsp salt
  • 10 dried Kashmiri red chillies
  • 5 tbsp white wine vinegar
  • 10 cloves garlic
  • 3cm fresh root ginger, roughly chopped
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1/2 tsp ground turmeric, for the masala
  • 100ml vegetable oil
  • 2 onions, finely chopped
  • 2 tomatoes, finely chopped
  • 1 tbsp caster sugar
  • 1 tsp salt, for the masala

Method

  1. Toss the prawns with the turmeric and 1 tsp salt. Heat 2 tbsp of the oil in a frying pan over a high heat and fry the prawns for 2 minutes until just pink. Set aside.

  2. Soak the dried chillies in the vinegar for 15 minutes. Blend with the garlic, ginger, cumin, mustard seeds and turmeric to a smooth paste.

  3. Heat the remaining oil in a heavy pan over a medium heat. Cook the onions for 8 minutes until golden, then add the tomatoes and cook for 5 minutes until soft.

  4. Add the paste, sugar and salt and cook for 8 to 10 minutes, stirring often, until the oil separates and floats on top of the masala.

  5. Return the prawns and cook for 3 minutes, coating them in the masala. Cool, then serve with rice, dal or bread. It tastes even better the next day.