Prawn Balchao-pickled Prawns Goan Style |
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Prep Time: 0 Minutes Cook Time: 22 Minutes |
Ready In: 22 Minutes Servings: 4 |
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This spicy prawn relish is from the beautiful tropical coast of Goa. It was apparently introduced by the Portugese when they colonized Goa. If you can lay your hands on coconut/cane vinegar it would lend a more authentic taste but malt vinegar is equally yum :) Ingredients:
21/4 cups prawns (shelled & deveined) |
salt to taste |
2 one-inch pieces of ginger (roughly chopped) |
15-20 cloves garlic (roughly chopped) |
1 tsp cumin seeds |
12-15 whole red chillies |
10-12 cloves |
2 one inch sticks of cinnamon |
1 tsp mustard seeds |
1 cup malt vinegar |
3/4 cup oil |
2 large sized onions (finely chopped) |
4 large sized tomatoes (chopped) |
2 tbsps sugar |
Directions:
1. Grind ginger, garlic, cumin seeds, whole red chillies, cloves, cinnamon and mustard seeds along with vinegar into a fine paste.
2. Heat oil in a wok and saute the prawns till all the moisture dries up. Remove prawns and keep aside. In the same oil saute onions till they turn soft and light brown. Add chopped tomatoes and cook on high heat till it forms a thick pulp and the oil surfaces.
3. Add the ground spice paste and stir-fry for two to three minutes. Add the prawns and sugar. Check seasoning and cook on low heat for five to seven minutes more or till the oil separates.
4. You can have this right away but it tastes best when you leave it in the fridge for a couple of days.
5. I normally have it with bread but you can have it with rice or anything that suits your fancy.
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