condiment
Goan Prawn Balchao
Replaces a weak sorpotel draft with a clearer, fully executable Goan Catholic preparation that still preserves the collection's Lusophone-Goan depth.
Ingredients (13)
- medium prawns, peeled and deveined
- salt
- turmeric
- oil
- onion, finely chopped
- ginger
- garlic
- dried red chilies
- cumin seeds
- cloves
- black peppercorns
- palm vinegar or white vinegar
- jaggery
Preparation (6)
Step 1
Toss the prawns with 2 g salt and turmeric. Rest 10 minutes.
Step 2
Soak the dried red chilies in hot water for 10 minutes. Grind them with ginger, garlic, cumin, cloves, peppercorns, and vinegar into a smooth paste.
Step 3
Heat oil in a skillet and fry the prawns just until lightly colored, about 45 seconds per side. Remove.
Step 4
In the same pan cook the onion until soft and lightly golden. Add the ground balchao paste and cook over medium-low heat until thick, glossy, and aromatic, 6 to 8 minutes.
Step 5
Add jaggery and remaining salt. Return the prawns and cook 2 to 3 minutes until just done and coated in the masala.
Step 6
Cool slightly before serving warm or at room temperature with rice.