Goan Prawn Balchao

  • 04 Nov - 10 Nov, 2017
  • Mag The Weekly
  • Cookery


· ½ cup vegetable oil

· 1tsp brown mustard seeds

· 12 dried red chillies, soaked in boiling water, drained

· 8cm piece of ginger, peeled and thinly sliced

· 2 garlic cloves, chopped

· ½ tsp ground turmeric

· 5 cloves, crushed

· 1 cup coconut vinegar

· 2 onions, thinly sliced

· 2 tomatoes, roughly chopped

· 2tbsp tomato paste

· 1 cinnamon quill

· 20 fresh curry leaves

· 1kg prawns


Heat two tablespoons of oil in a large frying pan over medium heat. Add mustard seeds and stir for a minute, or until they begin to pop. Add chillies, ginger and garlic, and stir for three minutes or until ginger has softened. Add turmeric, cloves and vinegar, and continue to stir occasionally for about five minutes, or until slightly reduced. Remove from heat and allow to cool then place in a food processor or blender and process until smooth. Set aside. Heat oil in a clean frying pan over medium heat. Add onions and stir for about eight minutes or until softened and slightly coloured. Add tomatoes and continue stirring for about four minutes, or until starting to break down. Stir in tomato paste and stir for two more minutes.

Add chilli and garlic mixture, cinnamon quill and half the curry leaves, and simmer for about five minutes, or until slightly reduced. Add prawns and stir occasionally for three minutes, or until just cooked through. Season with salt and pepper then set aside, keeping it warm. Heat remaining oil in a clean frying pan over medium heat. Fry remaining curry leaves for about 10 seconds, or until crisp. Divide prawn balchao between serving bowls, garnish with fried curry leaves and serve with naan.