← Nouns Cooking · Indian

Ingredients

• 500 g raw prawns, peeled and deveined
• ½ tsp Ground turmeric
• 1 tsp salt, divided
• 12 dried Kashmiri chillies, stems removed
• 1 tsp black peppercorns
• 1 tsp Cumin seeds
• 6 Cloves
• 1 3 cm cinnamon stick
• ½ tsp Mustard seeds
• 8 cloves Garlic
• 2 cm piece Ginger
• 120 ml Goan palm vinegar, or cider or white wine vinegar
• 4 tbsp Vegetable oil
• 2 Onion, finely chopped
• 1 Tomato, finely chopped
• 1½ tbsp Sugar

Method

1. Toss the prawns with the turmeric and half the salt and leave for 10 min.
2. Soak the chillies, peppercorns, cumin, cloves, cinnamon and mustard seeds in the vinegar for 15 min, then blend with the garlic and ginger to a very smooth, thick red paste.
3. Heat 1 tbsp of the oil in a wide pan over high heat and sear the prawns for 1–2 min until just pink. Lift out.
4. Add the rest of the oil and fry the onions over medium heat for 10–12 min until soft and golden. Add the tomato and cook for 3 min until it melts.
5. Stir in the spice paste and fry for 5–6 min, stirring often, until it darkens and oil separates. Add the sugar and remaining salt.
6. Return the prawns and cook for 2–3 min, until coated, just cooked through and the masala is thick. Taste: it should be hot, sour and a little sweet.

Tips

• Balchão tastes best a day later. It keeps in a clean jar in the fridge for up to a week; reheat only what you need.
• Prawns are a shellfish allergen.

Sources

Written in our own words after cross-checking these recipes:

Archana's Kitchen Xantilicious