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Goan Prawn Balchao

5 from 1 vote
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Ingredients
  

  • 15 Kashmiri Chillies 35 gms
  • 3/4 cup Goa Vinegar Malt or Red Wine Vinegar
  • 1 tsp Cumin seeds
  • 1/2 tsp black Peppercorns
  • 1.5 cups Oil
  • 300 gms Prawn or Shrimp
  • 1/2 tsp Turmeric
  • 500 gms finely minced Onion 3 medium Onions
  • 35 gms each of finely chopped Ginger and Garlic 10 cloves and a 2 inch piece of Ginger
  • Extra tbsp Vinegar
  • Salt and sugar to taste

Instructions
 

  • Stem and deseed the Kashmiri Chillies and allow them to soak in the Vinegar for an hour
  • Grind the Chillies with the Vinegar, Cumin seeds and Peppercorns till it’s a smooth paste
  • Heat 1 or 2 tbsps of the Oil and add the Prawn or Shrimp with the Turmeric
  • Once the Prawn or Shrimp is cooked remove and keep aside
  • Add most of the Oil and add the Onion and allow it to get a nice light golden brown
  • Add the finely chopped Ginger & Garlic and saute for another 5 mins
  • Add all of the red masala paste and add a tbsp of Vinegar if needed to free all the masala paste
  • Add the cooked Prawn or Shrimp
  • Add the rest of the Oil and Salt & Sugar to taste
  • Bottle and store in a cool place for about a week before consuming