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Goan Prawn Balchao

5 from 1 vote
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Ingredients Method

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

Method
 

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