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Prawn Balchao
Fiery Goan prawn pickle-curry with vinegar, dried shrimps and chilli — intensely flavoured and long-lasting.
Total time
45 min
Prep
20 min
Cook
25 min
Difficulty
medium
Cuisine
Indian
gluten-free
Ingredients
600glarge prawns, peeled
6dried red chillis
6 clovesgarlic
2cmfresh ginger
1 tspcumin seeds
1 tspturmeric
4 tbspmalt vinegar
2large onions, finely diced
400gcrushed tomatoes
1 tbspsugar
3 tbspvegetable oil
1 handfulfresh coriander
Instructions
1
Blend dried chillis, garlic, ginger, cumin, turmeric and vinegar into a smooth paste.
2
Fry onions in oil until very golden.
3
Add blended paste and cook 5 minutes until darkened.
4
Add tomatoes and cook 10 minutes.
5
Add sugar and season generously.
6
Add prawns and cook 4 minutes until pink.
7
The sauce should be thick and intensely flavoured.
8
Scatter with coriander and serve with steamed rice.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
316
Protein
38.3g
Fat
11.2g
Carbs
17g
Fiber
2.7g
Sodium
186mg
Reviews
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★★★★★
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